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Canteen Chef

Apply by 28 February 2020

Please contact Human Resources and Recruitment team at +84 3275 3463 or email job@iclandmark.com.

 

JOB OVERVIEW

  • Assist in the management of Kitchen Operations in a single food & beverage outlet or a shift, or section of food and beverage operations, including menu planning and costing, maintaining food quality standards and comprehensive product knowledge
  • Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

 

DUTIES AND RESPONSIBILITIES

  • Participate in the planning and costing of menus
  • Develop new dishes and products
  • Ensure that outstanding culinary technical skills are maintained
  • Assist with organizing special events and special food promotions i.e. Celebrate service wee, Tet, Xmas
  • Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly
  • Maintain a hygienic kitchen
  • Clean the kitchen and equipment
  • To maintain the canteen FOH areas including the updating of the notice boards
  • Participation and coordination of staff activities both inside and outside of the Hotel
  • Organization of charity events with staff participation
  • Maintain personal hygiene
  • Supervise and Training of assigned employees
  • Works with Canteen staff in manpower planning and management needs
  • Works with Executive Chef in the preparation and management of the Department’s budget

 

QUALIFICATIONS AND REQUIREMENTS

Required skills

  • Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company
  • Awareness of valid health/food handler card as required by local government agency
  • Problem solving and training abilities 

 

Qualifications

  • Vocational Certificate in Culinary Skills or food preparations or related field

 

Experience

 

  • 2 years related experience as or formal training or an equivalent combination of education and culinary/kitchen operations experience

 

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