Job Description:

- Prepare, arrange and serve all food according to standards established by the Executive Chef.

- Receive food from the warehouse as requested and deliver as requested by superiors.

- Prepare ingredients and serve salads, sandwiches, cold appetizers and other foods served from the assigned area.

- Comply with standard recipes as directed whenever possible.

- Use machinery, equipment, and tools properly and clean them immediately after use.

- Follow established procedures and perform other tasks assigned by superiors and record all instructed recipes.

- Follow the arranged work schedule and meal times.

Experience:

- Basic knowledge of cooking

- Age: 20 - 35 years old

- Friendly
 

Job Description:

- Follow the Japanese Speciality Chef's instructions to cook Japanese cuisine at the Hotel NIKKO Hai Phong. Follow the instructions of your superior to accomplish the assigned position work.

- Ensure that the kitchen remains clean and thoroughly organized at all times.

- Assist Japanese Speciality Chef to make daily menu and kitchen menu.

- Strengthen the management of all kinds of equipment in the kitchen, Use reasonably, clean and maintain frequently.

- Be sure to follow the SOP of Hishou kitchen.

Experience:

- 2 - 3 years experience is preferred

- Good at reading and communicating in Japanese.

- Friendly, patient, proactive, organized, and highly responsible.

- Vocational certificate or diploma in professional cuisine.

- Significant experience in international hotels.

- Experience in team management.

- English: good communication skills.

- Leadership and well organized.