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Được tham gia đầy đủ các loại hình bảo hiểm theo quy định: BHXH, BHYT, BHTN.
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Prepare food consistently to the level required by the Sous Chef and the Restaurant’ standard.
Compile the list of and complete daily mise-en-place tasks for the section to the required standard within the given time.
Complete all storage, stock rotation and cleaning tasks for the section to the required standard within the given time.
Maintain the correct level of stock as set down by the Chef and minimize wastage of any sort.
Check and put away deliveries as required.
Appropriately delegate and assist in all tasks delegated within the section.
Accurately carry out instructions received by the Chef during service.
Accurately and calmly give instructions to kitchen helpers during service and assist if necessary in the completion of the instructions.
Maintain and work carefully with any personal or kitchen equipment and minimize breakages.
Clean down the section at the close of each shift and assist with any other cleaning tasks as required.
Maintain good time keeping, reporting for duty clean, tidy and in correct uniform.
Attend daily departmental meetings and training as required.
Report hazards and maintenance requirements in the workplace to Sous Chef.
Comply with statutory and legal requirements for fire, health and safety, hygiene, licensing and employment and to ensure team members similarly comply.
Be responsible for rostering, shift management and problem solving when Sous Chef is not on duty.
Carry out instructions given by the management team.

Candidate must possess at least a Certificate/Diploma, College Degree, Hospitality/Tourism/Hotel Management or equivalent.
Required language(s): English
At least 3 year(s) of working experience in the related field is required for this position.
Preferably Senior Staff/Team Leader/Supervisors specializing in Food/Beverage/Restaurant Service or equivalent.
Full-Time position(s) available.