- Management & Training: Assisting the Head Chef in kitchen operations and staff training.
- Cooking & Food Preparation: Directly preparing Asian dishes according to the hotel’s menu.
- Quality & Speed Control: Ensuring that dishes meet flavor, presentation, and serving time standards.
- Food Cost Control: Optimizing ingredients, minimizing waste, and developing detailed recipes and portioning.
- Inventory & Ingredient Management: Monitoring stock levels, placing orders, and inspecting ingredient quality and quantity.
- Dish Improvement: Proposing creative ideas to enhance dish quality and presentation.
- Food Safety & Hygiene Compliance: Maintaining strict hygiene standards in the kitchen.
- Guiding Commis Staff: Supervising ingredient preparation and pre-processing procedures.
- Experience: At least 1 year of specialized experience in Asian cuisine, with at least 6 months in a similar role.
- Gender: Male.
- Skills: Honest, meticulous, responsible, and able to handle work pressure.
- Attitude: Hardworking, cheerful, enthusiastic, and willing to learn and grow.
- Competitive Salary: Salary + Service Charge Bonus.
- Work Schedule: 1 day off per week, 12 annual leave days.
- Bonuses & Benefits: Holiday bonuses, Tet bonuses, and 13th-month salary.
- Meal Support: Provided during shifts + uniforms.
- Full Insurance Coverage: SI, HI, UI as per labor laws.
- Career Growth & Development: Advanced training opportunities in a professional and friendly environment.
