Sous Chef - Cold Kitchen

- Male/Female, 30 years old up, in Culinary or Hotel
school
- at least 5 years direct experience in hotel,
Catering, food manufacturing or related field
- Ability of speaking English with reporting to
expatriate executive chef
- working under pressure and timeline
- Knowledge of HACCP/Food Hygiene

- Overlook in Cold Kitchen including Fruit &
Vegetable and Butchery Kitchen
- Daily/Weekly/Monthly job planning and follow up
- Control HACCP, Food Hygiene
- Solving issue in daily basis and report to
Executive Sous Chef or Executive Chef
- Dealing with or external auditor
- Attend meal presentation to customer sometime
- Reading and understanding in menu specification
- Other assignment from supervisor

-Competitive salary
-2 months performance bonus
-Gasoline allowance
-Telephone allowance
-meal free
-Landry service
-Medicine allowance 100% expanding to family 50%
-provident fund