Chef de Cuisine

Job description

Key tasks

- Assists in managing all food production especially Specialty Restaurant and stewarding operations with an emphasis on maintaining hygienic standards and practices, staff training, and overseeing the preparation and presentation of a consistent food product which meets customer’s expectations.
 
- Adhere to local regulations concerning FSMS / HACCP health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

Mercure and its people

Hotels with individuality, passion for service and committed to quality and guest satisfaction.

Join a team of warm and friendly professionals who will share their love for hospitality.

Desired profile

Skills

Level of Education Vocational education
Areas of study Cooking
Professional experiences 3 to 5 years
Languages essential Vietnamese
English

Essential and optional requirements

·  HACCP