Commis 2 (Production Kitchen)

? Thai nationality
? At Minimum education of High Vocational diploma in any discipline, degree from culinary school is preferable
? Knowledge of health and safety and cooking techniques. Food sanitization knowledge is a must.
? Ability to communicate basic English
? Works well under pressure and tight time and space constraints.
? A quick learner and a good team player with good interpersonal skill.
? Must be detail oriented and have good organizational skills.
? Flexibility, since operation hours may vary and include weekends, evenings and holidays
? Computer literate.

PRIMARY RESPONSIBILITIES:

EDUCATION (PRODUCTION)

? Assists Demi Chef de Partie in food receiving, storing and also all food preparation.
? Assemble sandwiches, salad, or other dishes for The Food School test kitchen when required.
? Assist and prep food items for cold kitchen.
? Ensures that all equipment is properly handled and maintained.
? To ensure proper food storage and rotation.
? Maintains work area to a clean, hygienic and tidy state at all times.
? Prepare the kitchen equipment for the tenant following incubator kitchen equipment list.
? Maintaining vertical farm in good condition.
? Growing and harvesting the vegetable from vertical farm.
? Checking a par stock following the schedule
? Recording all daily logs sheets and another log.
? To be punctual for work and report directly to the Supervisor.
? Working as a commis chef involves learning a lot of different skills in a short amount of time and then practicing those skills by implementing them in actual tasks throughout the kitchen.
? To follow correct hygienic food handling practices.
? Performs basic tasks of food preparation.
? Maintains a grooming standard at all times whether in the public eye or back areas.
? To participate in the training sessions.
? Assist in all administrative related such as issuing PR/PO as requested by the supervisor.
? Assists and perform the role of Assistant Instructor when required.
? Under the direction of School Production Head Chef and Academic Director, work closely with education team, chef instructors and teacher assistants to prepare and have all recipes/ingredients ready for each class in advance.
? Under the supervision of Academic Director/Operation Director, work closely with TCCB team to prepare and have all a la carte/promotion/event ready.
? Performs other tasks as assigned by superiors.

Annual Holiday
Food Allowance
Group Insurance