Commis

-High school education or diploma in culinary is required.
-Minimum previous experience required in a high volume kitchen or full-service hotel
-Able to do bekery is an advantage.
-Has experience on local and International food
-Basic computer skills and familiar with inventory systems.

-Prepare ingredients for cooking, including portioning, chopping, and storing food.
-Prepare all menu items by strictly following recipes and yield guide.
-Cook food according to recipes, quality standards, presentation standards and food preparation checklist.
-Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes and other food items.
-Maintain correct portion size and quality of the food to the hotel's standards.
-Assists Team members in the kitchen when needed or perform any other tasks assigned by Sous Chef.

- Floating service charge
- 2 day -off a week
- Day off-birthday and birthday gift
- Public holiday 15 days
- Annual leave 6-15 days (depending on employee level and years of service)
- 2 duty meals per day
- Group Insurance
- Social Security benefits
- Annual check up
- Uniform and laundry service
- Staff New Year party and other activities