JOB DESCRIPTION :

Job Summary:
To assist in the Asian section of kitchen, contributing to the overall success of outlets and banquets, in accordance with the hotel’s standards and financial goals.
Duties & Responsibilities:

Main Duties

Customer Service

§  Provides a courteous and professional service at all times.

§  Handles guest in a courteous and efficient manner, reporting complaints or problems  to Chefs if no immediate solution can be found, whilst providing a prompt follow-up.

§  Maintains positive guest interactions with good working relationships.

  Operational

§   Ensures that all company minimum brand standards have been implemented.

§   Work closely with colleagues  in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.

§  sets up the Asian section of the Kitchen as efficiently as possible to increase speed and maximize productivity.

§  Ensures that Asian Starters, Soups ,BBQ and Main Course  are prepared consistently and according to standard recipes.  

§  Check food and operating costs and controls these by proper use of Asian ingredients

§  Attained trainings and get skills necessary for  to perform your job efficiently.

§  Works in any other sections of kitchen when necessary or as requested by the Sous Chef or Executive Chef .

§  Ensures the sanitation standards for kitchen are being met.

§  Be familiar with all sections of the kitchen to facilitate the flexible use of employees.

§  Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.

§   Prepared Asian Starters, Soups ,BBQ and Main Course ,sauce fresh, with proper seasoning.

§   Follow SOP and recipes carefully.

§   Stores foods in designated areas. keep that area neat and clean

§   Cleans work areas, Asian range, Wok and utensils after use.

§  Organizes and sets up the assigned Asian section of the Kitchen as efficiently as possible to pick up food on time and maximize productivity. 

§  Assists the Sous Chef and Executive Chef in ensuring that all cooking  standards in Chinese (Asian) section comply with company and Hotel Policies and Procedures and Minimum Standards.

§  Trains & guide the new Commis in Asian section of kitchen in the skills necessary for them to perform their function.

Other Duties

§  Ensures high standards of personal presentation and grooming.(short hair, Daily Bath, Shoe polish, and clean uniform)

§  Accept the changes in the Asian dishes as dictated by the industry, company ,hotel, and chef.

§  Reads the hotel's Employee letter  and has an understanding of and adheres to the hotel's rules and regulations and in particular, the policies and procedures relating to fire, hygiene, health and safety.

§  Attends training sessions and meetings as and when required.

§  Carries out any other reasonable duties and responsibilities as assigned.

§  Follow Covid-19 protocol strictly 




Job Knowledge, Skills & Abilities:
 Knowledge of local health and safety regulations
 Culinary certificate, degree or equivalent experience
 3-4 year progressive experience in high-volume kitchen
 Excellent oral and written communication skills
 Collaborate effectively with other hotel employees and managers 
 Ability to multitask and work well under pressure

Department: F&B Production
Job Type: Full Time
Job Location: Nile Thimphu Deluxe
Salery: NU 8,000 - 10,000