Position Purpose
\n\n\nThe ideal candidate for this position will be responsible for preparing high-quality food items for hotel guests, ensuring all food is prepared in accordance with the hotel's standards of quality, consistency, and presentation. The Cook will work closely with the Kitchen Chef and kitchen staff to maintain a clean, organized, and efficient kitchen while delivering exceptional dining experiences for our guests.
\n\n\nDuties & Key Responsibilities
\n\n\n\n\n\nProvide guests and staff with efficient and affordable food prepared according to standard recipes and food hygiene standards.
\n\n\n\n\n\n\nSupport the kitchen supervisor in kitchen operations to ensure efficient service delivery.
\n\n\n\n\n\n\nPlan and prepare to execute high quality food and furnishings in designated restaurants.
\n\n\n\n\n\n\nPrepare food for guests and staff according to standard recipe cards, strictly in accordance with the recipe, standard and plating standards.
\n\n\n\n\n\n\nOperate all equipment, appliances and machines properly.
\n\n\n\n\n\n\nDo takeout work or work outside the kitchen when required.
\n\n\n\n\n\n\nAn inventory may be required.
\n\n\n\n\n\n\nFollow up on staff meal preparation.
\n\n\n\n\n\n\nRespond to each request to the satisfaction of the guest.
\n\n\n\n\n\n\nEmbrace active learning and appropriate change.
\n\n\n\n\n\n\nMaintain a professional and positive attitude towards colleagues and supervisors, acting in accordance with hotel rules and employee manuals, ensuring good departmental operations.
\n\n\n\n\n\n\nAttend and actively participate in all training sessions.
\n\n\n\n\n\n\nUnderstand, practice and promote the team's working methods at all times to achieve the mission and objectives and the overall standards of the department.
\n\n\n\n\n\n\nHave a clear understanding of the hotel's fire and life safety / emergency procedures.
\n\n\n\n\n\n\nMaster the use of all electrical equipment in the kitchen and observe how to handle them safely and carefully.
\n\n\n\n\n\n\nAdopt the hotel's safety policy.
\n\n\n\n\n\n\nPerform any other reasonable duties and duties as assigned.
\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nRequirements
\n\n\n\n\nHigh school or equivalent, preferably from a professional culinary school.
\n\n\n\n\n\n\nAt least 2 years kitchen cooking and cold dish making experience.
\n\n\n\n\n\n\nAble to consume all products and ingredients reasonably.
\n\n\n\n\n\n\nAbility to complete tasks on time in order of priority.
\n\n\n\n\n\n\nWork well under pressure, able to stay calm and solve problems.
\n\n\n\n\n\n\nHave the knowledge of Vietnamese and Western cuisine, high efficiency and high quality to complete the job.
\n\n\n\n\n\n\nHave a health certificate.
\n\n\n\n\n\n\nKnowledge of food safety systems.
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