Commis

he Commis I prepares, cooks and bakes food in designated areas of the kitchen for Guests and Team Members by following instructions and standards.   

• Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures.
• Support the Sous Chef or the Chef de Partie in ensuring smooth operation of the kitchen and prompt service at all times.
• Plan, prepare and implement high quality food and beverage products and set–ups in the restaurant.
• Work seamlessly with recipes, standards and plating guides.
• Maintain all HACCP aspects within the hotel’s operation. 
• Use all equipment, tools and machines appropriately.
• Work on off-site events when tasked.
• Complete tasks and jobs outside of the kitchen when requested.
• Assist in inventory taking.
• Knowledgeable of hotel’s occupancy, events, forecasts and achievements.
• Effectively respond to every guests’ feedback.
• Learn and adapt to changes.
• Maintain at all times a professional and positive attitude towards team members and supervisors.
• Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.
• Attend and actively participate in all training sessions.
• Check that the quality of food prepared by team members meet the required standards and make necessary adjustments.
• Understand, practice and promote good teamwork to achieve missions, goals, and overall departmental standards.
• Carry out duties and responsibilities in an efficient and productive manner.
• The Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
• Carry out any other reasonable duties and responsibilities as assigned.

• Possess a valid health certificate.
• Good knowledge of Western or Chinese cuisine.
• Able to work with and consume all products and ingredients.
• Able to set priorities and complete tasks in a timely manner.
• Work well in stressful situations, remain calm under pressure and able to solve problems.
• Able to work in a moist, hot and sometimes loud environment.
• Technical education in hospitality or culinary school preferred.
• Knowledge in HACCP preferred.
• Good command in English, both verbal and written to meet business needs, preferred.https://efet.fa.us2.oraclecloud.com/hcmUI/CandidateExperience/en/sites/CX_1009/jobs/preview/209349