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Mô Tả Công Việc
In absence of Manager, conducts shift briefings to ensure hotel activities and operational requirements are known
Prepares, cooks, serves and stores the following dishes:
Appetizers, Savories, Salads and Sandwiches
Applies organization skills for mise en place
Sauces
Produces hot and cold sauces for menu items ensuring consistency
Eggs, Vegetables, Fruit, Rice and Farinaceous Dishes
Poultry and Game dishes
Meat dishes
meat marinades
carve meats
Fish and shell fish
sauces for fish and shell fish
garnishing techniques and methods of service for fish
Pastry, cakes and yeast goods
petits fours
desserts
Hot and cold deserts
Decorate, portion and present
Plates and Terrines
Prepares pastries for pate en croute
Chinese Regional Dishes
Guangong and Chiu Chow dishes
Prepares an extensive range of meat, vegetable, chicken and seafood dishes
Prepares sauces, condiments, seasonings and flavouring agents
Prepares Chiu Chou braised dishes
Prepares Chiu Chou dehydrated products
Sichuan dishes
Prepares a range of specialty chicken and duck dishes
Prepares a range of specialty seafood dishes
Prepares a range of vegetable dishes
Prepares braised meat dishes
Prepares hot and cold noodle dishes
Beijing dishes
Prepares specialty chicken and duck dishes
Prepares specialty seafood dishes
Prepares a range of vegetable dishes using regional cooking principles and specialty food presentation
Prepares braised dishes according to regional style
Prepares noodle dishes
Shanghai dishes
Prepares specialty menu items using specialized and preserved commodities
Prepares specialty chicken and duck dishes
Prepares specialty seafood dishes
Prepares a range of vegetable dishes
Prepares braised dishes according to regional style
Prepares noodle dishes
Thai Regional Dishes
Prepares extensive range of regional food, including appetizers, soups, curries, sauces, dressings
Prepares regional appetizers
Prepares soups
Prepares regional curries
Prepares regional sauces, dips and dressings
Indian Regional Dishes
Prepares extensive range of regional food, including appetizers, soups, curries, sauces, chutneys and breads
Prepares regional appetizers
Prepares soups
Prepares regional curries
Prepares regional breads
Malay and Nonya Regional Dishes
Prepares extensive range of regional food, including appetizers, soups, curries, sauces, dressings,
Prepares sambas, achar, and kerabu
Prepares soups and stocks
Prepares regional curries
Prepares regional rice dishes
Prepares regional noodle dishes
Indonesian Dishes
Prepares extensive range of regional food, including sates
Prepares regional curries
Prepares regional rice dishes
Prepares regional noodle dishes
Japanese Dishes
Prepares and procedures a range of Japanese food including sunomono, tsukemono aemono, yakimono mushimono, gohanmono and kaiseki menu items
Prepares and procedures a range of aemono (dressed salads), sunomono (vinegared salads), and tsukemono (pickles)
Prepare and produce Sashimi
Prepare and produce a range of mushimono (steamed) dishes
Prepare and produce a range of yakimono (grilled dishes)
Vietnamese Dishes
Prepares extensive range of regional food, including banquet, festive, and specialty menu items
Prepares and produces a range of salads
Prepares soups and stocks
Prepares chicken, meat, seafood and vegetable dishes
Prepares regional rice dishes
Prepares regional noodle dishes
Asian Desserts
Produces a range of liquid and solid deserts
Produces and presents a range of steamed sweet rice based desserts
Produces baked desserts
Dim Sum
Produces sweet and savoury dim sum
Produces deep fried dim sum
Produces baked dumpling
Produces a range of baked desserts
Buffet Food
Prepares and presents food for buffets
Prepares and presents desserts for buffets
Stores buffet items
Communicates politely and display courtesy to guests and internal customers
Provides direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards
Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information
Establishes and maintains effective employee working relationships
Attends and participates in daily briefings and other meetings as scheduled
Attends and participates in training sessions as scheduled
Prepares in advance food, beverage, material and equipment needed for the service
Cleans and re-sets his/her working area
Implements the hotel and department regulations, policies and procedures including but not limited to
House Rules and Regulation
Health and Safety
Grooming
Quality
Hygiene and Cleanliness
Works with Supervisor in manpower planning and management needs
Works with Supervisor in the preparation and management of the Department’s budget
Yêu Cầu Công Việc
- Diploma or Vocational Certificate in Culinary Skills or related field.
- 2-year related experience or an equivalent combination of education and experience.
Hình thức
Quyền Lợi
We genuinely care about people and we show this through living out our promise of True Hospitality each and every day. It’s what connects every colleague in all IHG hotels.
Each IHG hotel brand delivers True Hospitality in their own way, and at the heart of it all are specific, core service skills.
True Attitude: being caring, wanting to make a positive difference, and building genuine connections with guests
True Confidence: having the knowledge and skills to perform your role, and giving guests the confidence that they can trust you, to help and support them during their stay
True Listening: focusing on what your guest is saying, picking up on body language that is often overlooked, and understanding what the guest wants and needs
True Responsiveness: is about providing guests wi
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Tham khảo: 10 Dấu hiệu nhận biết hành vi lừa đảo qua tin tuyển dụng.
