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

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

- 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,....;