Commis Chef

• Produces food of high quality according to standard recipes
• Assists with the preparation, presentation, decoration and storage of the following dishes:
 noodle dishes
 Preparation
Buffet Food
 Gohanmono
 sambal, acar and urap
 appetizers
 dressings
 aeat and seafood curries
 noodle dishes
 curries
Sauces for fish and shell fish
 rice dishes
 Lentils
Meat dishes
Petits fours
 appetizers and their dressings
 salads
Chinese Regional Dishes
Thai Regional Dishes
 stocks and soups
Pastry, cakes and yeast goods
 Guangong dishes
 vegetables
Meat marinades
 baked desserts
Fish and shell fish
 steamed sweet rice based desserts
 rice dishes
 deep fried dim sum
Indonesian Dishes
 sweet and savoury dim sum
Asian Dishes
Malay and Nonya Dishes
 Stocks and soups
 Sichuman dishes
 Shanghai dishes
 chicken, meat, seafood and vegetable dishes
Garnishing techniques and methods of service for fish
 sambal, acar and urap
 breads
 meat and seafood curries
 Sashimi
Japanese Dishes
Vietnamese Dishes
Dim Sum
 liquid and solid deserts
Desserts
Carve meats
 appetizers
 Storage
 Noodles
 stocks and soups
 Nabemono
 Beijing dishes
Indian Regional Dishes
 Tmpura
 appetizers
 curries
• Establishes and maintains effective employee working relationships
• Cleans and re- sets his/her working area
• Provides direction to the Kitchen helpers, including Cooks, Kitchen Attendants and Stewards
• Attends and participates in daily briefings and other meetings as scheduled
• Communicates politely and display courtesy to guests and internal customers
• Prepares in advance food, beverage, material and equipment needed for the service
• Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information
• Attends and participates in training sessions as scheduled
• Implements the hotel and department regulations, policies and procedures including but not limited to:
Quality
Grooming
Health and Safety
House Rules and Regulation
Hygiene and Cleanliness
• Performs related duties and special projects as assigned

Required Skills –
• Food service permit or valid health/food handler card as required by local government agency.
• Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.
• Ability to read and write English
Qualifications –
• Vocational Certificate in Culinary Skills or related field.
Experience –
• 1 years related experience or formal training or an equivalent combination of education and experience.

- Accident Insurance 24/7
- Duty Meals
- Annual Health Check
- Monthly service Charge
- Uniform
- Other benefits per Vietnam labor law.
- Hotel&039;s Activity
- Participating job training, skill training by international hotel standards.
- Full Insurance policy per current labor law.

Cập nhật gần nhất lúc: 2024-05-21 18:05:05