Commis Chef (Hot Kitchen)

I. GENERAL MISSION

Make foods as per menu request or as required by Exe.Chef

II. DUTIES AND RESPONSIBILITIES

*Directly cook food under guidance and assignment of CDP or Sous chef or Exe.chef

*Make all dressing and stock for an amount of dishes

*Know all the quantitative of dishes in the menu and prepare all the material necessary for a shift

*Keep all working areas clean and tidy and ensure no cross contamination

*Know the way to handle all the unusual incidents bout menu changing, number of guests and equipment malfunction

*Well maintain all the utensils and equipment in the kitchen

*Clean the working area, ensure the food safety

*Check fridges and area thoroughly to avoid spoilage.

*Responsible for the wastage and try to minimize the spoilage

*Report maintenance, hygiene and hazard issues

*Comply with hotel security, fire regulations and all health and safety and food safety legislation

*Be environmentally aware

*Other tasks as requested by the Executive Chef

- Working with expat environment;

- Competitive salary package;

- Health Care and/or Accident Insurance;

- 12 - 18 days of Annual Leave depends on level;

- Uniform Laundry by the Company;

- Daily meals, Officer Check, privileges of using Hotel services,...;

- Others attractive benefits,....;

Experience in using cutting tools, cookware and bakeware

Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)

Ability to follow all sanitation procedures

Ability to work in a team

Very good communication skills

Excellent physical condition and stamina

High school diploma or equivalent; Diploma from a culinary school will be an advantage