Commis Chef

• Produces food of high quality according to standard recipes

• Assists with the preparation, presentation, decoration and storage of the following dishes:

o Meat dishes

o Meat marinades

o Carve meats

o Fish and shell fish

o Sauces for fish and shell fish

o Garnishing techniques and methods of service for fish

o Pastry, cakes and yeast goods

o Petits fours

o Desserts

o Chinese Regional Dishes

 Guangong dishes

 Sichuman dishes

 Beijing dishes

 Shanghai dishes

o Thai Regional Dishes

 salads

 dressings

 stocks and soups

 curries

o Indian Regional Dishes

 appetizers

 curries

 vegetables

 Lentils

 breads

o Malay and Nonya Dishes

 sambal, acar and urap

 appetizers

 aeat and seafood curries

 rice dishes

 noodle dishes

o Indonesian Dishes

 sambal, acar and urap

 appetizers

 meat and seafood curries

 rice dishes

 noodle dishes

o Japanese Dishes

 Gohanmono

 Stocks and soups

 Sashimi

 Tmpura

 Nabemono

 Noodles

o Vietnamese Dishes

 appetizers and their dressings

 stocks and soups

 chicken, meat, seafood and vegetable dishes

o Asian Dishes

 liquid and solid deserts

 steamed sweet rice based desserts

 baked desserts

o Dim Sum

 sweet and savoury dim sum

 deep fried dim sum

o Buffet Food

 Preparation

 Storage

• Communicates politely and display courtesy to guests and internal customers

• Provides direction to the Kitchen helpers, including Cooks, Kitchen Attendants and Stewards

• Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information

• Establishes and maintains effective employee working relationships

• Attends and participates in daily briefings and other meetings as scheduled

• Attends and participates in training sessions as scheduled

• Prepares in advance food, beverage, material and equipment needed for the service

• Cleans and re-sets his/her working area

• Implements the hotel and department regulations, policies and procedures including but not limited to:

o House Rules and Regulation

o Health and Safety

o Grooming

o Quality

o Hygiene and Cleanliness

• Performs related duties and special projects as assigned

- Duty Meals

- Full Insurance policy per current labor law.

- Accident Insurance 24/7

- Monthly service Charge

- Annual Health Check

- Participating job training, skill training by international hotel standards.

- Hotel's Activity

- Other benefits per Vietnam labor law.

Required Skills –

• Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.

• Food service permit or valid health/food handler card as required by local government agency.

• 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.

- A photo of ID Card.

- A photo of Registration Book

- A photo of certificate (if any)