Sub Kitchen Leader - Restaurant

<Number of employees : Total : 20 Local : 19 Japanese : 1 Foreigner : 0 >
<Report Line : Japanese Director and Vietnamese Store Manager >
<Team Member: 5-10 persons>
<Number of Subordinates: 0 persons >

<Products: Foods and Beverages >
<Clients: Consumers >
<Saturday Working: flexible >


<Job Responsibilities>
- The sub-leader is responsible for food processing while assisting the Chef in managing the Kitchen
- Manage general kitchen work
- Professional Kitchen Training
- Hygiene management
- Food management
- Prepare materials
- Cut meat
- Processing and decoration
- Assistant Chef


<Necessary Skill / Experience >
- Bachelor degree
- Gender: Male
- Age: 22 - 28
- Language skills: English or Japanese at business level
- Has at least 1 year working experience in BBQ restaurant
- Can work in Japan, learn business at stores in Japan
- Experienced in cutting meat

VietnamHo Chi Minh Map

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