Commis Chef - Pizza Cook (Hospitality)

• Promote and act according to Leo’s mission: Do right, exceed expectations, and put people first.
• Inspect, clean, and maintain food preparation areas to ensure safe and sanitary practices.
• Ensure food is stored and cooked at correct temperatures.
• Check food and ingredient freshness, track items, and rotate stock.
• Comply with standard portion sizes, cooking methods, and quality standards.
• Responsible for product quality.
• Stock and maintain sufficient food levels at line stations.
• Handle, store, and rotate food products per policy.
• Turn or stir foods for even cooking.
• Prepare, season, and cook food according to recipes or judgment.
• Bake, roast, broil, and steam foods.
• Weigh, measure, and mix ingredients using kitchen utensils and equipment.
• Portion, arrange, and garnish food as per standards and serve.
• Test foods for doneness by tasting, smelling, or piercing.
• Follow proper plate presentation and garnish setup.
• Wash, peel, cut, and seed fruits and vegetables.
• Carve and trim meats for service or sandwiches.
• Assist in food prep during off-peak times as needed.
• Substitute or assist other cooks during emergencies or rush periods.
• Close the kitchen following the checklist and assist in closing.
• Attend employee meetings and suggest improvements.
• Coordinate with and assist colleagues to meet guest needs and support operations.
• Fill in for employees as needed to ensure service standards and efficient operations.

Intermediate English communication

Supplemental

• Plan menus with supervisors, considering costs and event needs.
• Maintain records and accounts.
• Supervise kitchen staff.
• Prepare relishes and hors d'oeuvres.
• Estimate food consumption and manage supplies.
• Butcher and prepare meat, fowl, and shellfish.
• Plan and price menu items.
• Bake breads, cakes, and pastries.

Tools & Technology

• Commercial: blenders, grinders, slicers, broilers, ovens (convection, conveyor, rotating rack, salamander, pizza, smokers), deep fryers, griddles, grills, microwave ovens, ranges, rotisseries, steamers, cutting machinery, cutlery (boning, chef's, paring knives).
• Domestic: cimeter, filet, utility knives.
• Food safety labeling systems.
• Point of sale terminal.

• Monthly salary: 9.000.000 - 13.000.000
• Working hours: As arranged by the department head (8 - 8.5h
• A dynamic and open working environment with deeply ingrained core values that inspire employees.
• Encouragement of idea exchange and a high regard for creativity in work.
• Opportunities for advancement are always open based on capabilities.
• Readiness to delegate authority and provide breakthrough opportunities for employees.
• Meal allowance.
• Annual leave and holidays as regulated by labor laws.
• Full entitlement to labor rights and benefits according to Vietnamese labor laws (social insurance, health insurance, unemployment insurance...).
• Opportunities to bond with the team through vibrant cultural activities: Team building, Year-end party, International Women's Day, Vietnamese Women's Day, Christmas, Travel, Birthday parties...