Commis I/II/III

About the Role

The ideal candidate for this position will be responsible for preparing high-quality food items for hotel guests, ensuring all food is prepared in accordance with the hotel's standards of quality, consistency, and presentation. The Commis will work closely with the Kitchen Chef and kitchen staff to maintain a clean, organized, and efficient kitchen while delivering exceptional dining experiences for our guests.

Responsibilities

• Prepare food for guests and staff according to standard recipes, maintaining food quality and hygiene.
• Assist in daily kitchen operations, ensuring smooth and efficient food service and operating kitchen equipment properly and safely.
• Monitor inventory, assist in stock control, and ensure staff meals are prepared correctly and on time.
• Respond to guest requests and ensure satisfaction with food and service.
• Maintain a positive attitude, adhere to hotel rules, and actively participate in training and development.
• Follow safety procedures, including fire safety and proper handling of kitchen equipment, and use personal protective equipment as required.
• Perform additional tasks as directed by the supervisor or manager.

Qualifications

• High school or equivalent, preferably from a professional culinary school.
• At least 2 years kitchen cooking and cold dish making experience.
• Able to consume all products and ingredients reasonably.
• Ability to complete tasks on time in order of priority.
• Work well under pressure, able to stay calm and solve problems.
• Knowledge of Vietnamese and Western cuisine; high efficiency and high quality to complete the job.
• Have a health certificate.
• Knowledge of food safety systems.

Additional Information

• Work arrangement: onsite.
• Employment type: full-time.