Vietnamese Cook

1. Excellent understanding of Vietnam cooking methods, ingredients, equipment, and procedures. 2. Cooks are responsible primarily for cooking the food along with the sous chefs, who are the head chef's second in command. 3. To ensure / assist chef in Vietnam food preparation / served as per the contract and client specification. Ensure sufficient food is always served as per contract. 4. To ensure all kitchen equipment and tools are always cleaned and in proper working condition. 5. To assist Chef in supervise and coordinate all kitchen subsection engaged in the preparation and cooking of food. 6. To assist Chef in supervises cooking and all kitchen personnel coordinates their assignments and arrangement to ensure economical and timely food production. 7. To assist Chef in estimates current and daily requirements of foods consumption base on event orders, daily menus forecast etc. 8. To assist Chef in food cost controlling and monitoring. 9. Coordinate closely with the chef and in determining quality and quantity of food material used with a view of eliminating waste and spoilage, especially meat, fish, products etc. 10. Responsible of the food prepare in the kitchen. Check constantly for taste, temperature, and visual appeal. Make sure that all products from the kitchen are correct. 11. Ensure the cleanliness, 5S of working area are always practiced and complied with food safety requirement.