Sailing Club

• Control the hygiene in work areas, equipment, and materials.

• Check the consumption of the ordered goods.

• Control the cost of  production.

• Maintain the food cost mentioned by the Executive Chef

• Develop a positive attitude on his/her workstation as job skills, knowledge, and creativity of the staff.

• Provide them the basis of working knowledge in a kitchen to increase their qualification and culinary knowledge.

• Respect the needs and individuality of the staff

• Control the daily operation of the workstation.

• Set an example and ensure that staff adheres to the grooming standards and behavior as well as hygiene standards.

• Must be in line with pre-assigned menu budgeting guidelines and expectations given by the Executive Chef

• Performance Standards: Based on an annual evaluation by the Head Chef and Sous Chef

• Basis for evaluation will consider the ability to perform the job functions and handle special projects as assigned

• Competitive salary and service charge (100% salary and service charge during probation period)
• 12 annual leaves
• Accomodation, uniform and meals are provided
• Social Insurance as labor law
• 24/7 accident insurance package
• 13th month salary
• International and dynamic working environment
• Enjoy Sailing Leisure Group’s special offer for internal employees.

• At least two-three experiences in 3–4-star restaurant

• Good communication skills

• Displays a confident and professional manner

• Exhibits a high level of attention to detail

• An initial understanding of administration and the office environment generally

• Able to work under pressure and meet tight deadlines

• Meets resort grooming standards

• Must be able to speak, read, write, and understand the primary language(s) used in the workplace.

Hotline: 0905 244 146