HOTEL OR ENTITY
Mercure Sapporo
Country: Japan
Mercure Sapporo is offering easy access to the attractions, shopping places, featuring 285 rooms equipped with internet access, a French restaurant and banquets.
See hotel description
CONTRACT
Job Level National under local employment status (or Foreigner already entitled to be recruited for this role) More information
Status Full Time
Anticipated Start Date 01-08-12
SKILLS
Level of Education: A level
Areas of study: Cooking
Professional experiences: Recent graduates
Languages essential: Japanese, English
REQUIREMENTS
• Cooking license
• Good communication skills in Japanese, if possible, English
KEY TASKS
•Prepare and present menu items showing variety and flair, within the cost margins specified by the hotel. •Ensure strict stock rotation and minimum wastage.
•Order necessary foods according to proposed business demands.
•Liaise with Restaurant employees regarding the availability of menu items, additions to the menu and any relevant changes.
•Prepare mis en place as required.
•Keep all working areas clean and tidy. Ensure all equipment is maintained, serviced and cleaned. Report any problems to the Executive Chef.
•Assist and liaise with chef on duty as required.
Mercure Sapporo
Country: Japan
Mercure Sapporo is offering easy access to the attractions, shopping places, featuring 285 rooms equipped with internet access, a French restaurant and banquets.
See hotel description
CONTRACT
Job Level National under local employment status (or Foreigner already entitled to be recruited for this role) More information
Status Full Time
Anticipated Start Date 01-08-12SKILLS
Level of Education: A level
Areas of study: Cooking
Professional experiences: Recent graduates
Languages essential: Japanese, English
REQUIREMENTS
• Cooking license
• Good communication skills in Japanese, if possible, English
KEY TASKS
•Prepare and present menu items showing variety and flair, within the cost margins specified by the hotel. •Ensure strict stock rotation and minimum wastage.
•Order necessary foods according to proposed business demands.
•Liaise with Restaurant employees regarding the availability of menu items, additions to the menu and any relevant changes.
•Prepare mis en place as required.
•Keep all working areas clean and tidy. Ensure all equipment is maintained, serviced and cleaned. Report any problems to the Executive Chef.
•Assist and liaise with chef on duty as required.