Competitive and benefits
Insurance as per labor law
Annual health check
24/24 personal accident insurance
Free meals and parking
Free uniform (including laundry service)
Professional training
Professional working environment
Long term career opportunitiesOther benefits for associates from Marriott

Check all parts of the kitchen, including pot and dishwasher areas for cleanliness, order and correct storage and stock rotation.
Control adequate mise en place preparation for next day, sauce, stock, fish etc.
Check and control daily mise en place according to Sous/Venue Chef.
Ensure smooth, prompt and top class service to guests.
Assist in making food requisitions.
Report any pending problems.
Responsible for basic on the job training with Apprentices, Commis, Demis and Cuisiners
Be multi skilled with thorough knowledge of all hotel food outlets and menus.
Taste and examine food prepared and make necessary adjustments and replenish food when necessary. 10. Be responsible for minimizing food wastage.
Assist the Sous/Venue Chef in the performance of his/her duties.
Undertake any additional duties as requested by the Venue Chef, Executive Chef or Hotel Management.

Have 2-3 years of experience at the similar position in Japanese Cuisine
Ability to work under pressure and use your own initiative
Good English communication is plus