Commis Chef (Western/Asian/Cold)

• Prepare ingredients: wash, peel, chop, slice and portion according to recipes and mise en place requirements.
• Cook and assemble dishes to section standards under supervision; follow recipes, portion control and plating guidelines.
• Maintain consistency in taste, presentation and timing for all dishes produced in your section.
• Prepare sauces, stocks, dressings and basic elements as directed by senior chefs.
• Execute cold kitchen tasks if assigned: salads, canapés, cold appetizers, charcuterie, and dessert bases.
• Follow food safety, sanitation and HACCP procedures at all times.
• Clean and maintain workstation, kitchen equipment and tools; ensure proper storage and labelling of food items.
• Receive deliveries and assist with stock rotation (FIFO), checking quality and quantities; report discrepancies.
• Assist during service peaks, banquets or events as required; support cross‑training across sections when needed.
• Participate in daily briefings, training and development activities; accept feedback and improve skills.
• Adhere to grooming, uniform and punctuality standards.

Social Security: Full coverage of Social, Health, and Unemployment Insurance in accordance with the Vietnam Labor Code.

Annual Leave: 12 days of paid annual leave per year (plus additional days based on seniority).

Public Holidays: 11 paid public holidays per year as per government regulations. Overtime pay applies if working during holidays.

Salary & Service Charge: Competitive base salary plus monthly Service Charge (once operational).

13th Month Salary: Annual bonus based on hotel performance and company policy.

Professional Growth: Opportunity to be part of a pre-opening team with extensive training and career advancement.

0–2 years kitchen experience for entry-level commis; prior internship or apprenticeship in Western, Asian or cold kitchen sections is an advantage.

Basic knife skills, knowledge of cooking methods, portioning and basic food preparation techniques.

Understanding of food safety and hygiene practices (HACCP/Food Handler certificate preferred).

Ability to follow recipes, work under pressure and learn quickly.

Basic English for reading recipes and following instructions is advantageous.

Flexible with shift work (including early mornings, evenings, weekends).

Please send your CV to: recruitment"a còng"lessens.vn