Commis I (Cold Kitchen)

- Minimum 1 years experience of culinary field in hotel
- Multi skill in Culinary
- Able to work under pressure
- Willing to learn for new knowledge & skill development
- Positive thinking & Good team player
- Able to work under shift rotation
- Able to work over time in some days

1. Knowledge of the individual menu items including basic ingredients, methods of preparation, and presentation style.

2. Maintain kitchen hygiene and cleanliness.

3. Gain basic knowledge of all outlets in hotel.

4. Responsible for Mise en Place

5. Maintain a sense of urgency with whatever task is required

6. Taste and examine food prepared for freshness and required quality.

7. Set up section as required by Sous Chef and to be checked by Sous Chef before service.

8. Be responsible for minimizing food wastage.

9. Attend and comprehend all information discussed at the briefing sessions.

10. Personal appearance is an important requirement. Grooming for food & beverage attendants should be fastidious. The goal is to present a healthy, professional and natural appearance in both uniform and personal appearance.

11. Be punctual, efficient and above all, courteous. Assume at all times a pleasing and helpful attitude towards our internal guests. Never speak in a loud voice to other talents.

12. Serve all food in a friendly and professional manner.

13. Be pro-actively involved in the hotel?s operation keeping up-to-date with events within the hotel.

14. Comply with standard and procedures for time keeping, ensuring accurate reflection of hours worked, and compliance with the Labor Code of Vietnam.

15. Uphold the Starwood Cares culture by demonstrating the Star Service Standards at all times to guests and fellow talents.

16. Personally ensure compliance with all relevant Workplace Health & Safety and Occupational Health & Safety rules and related ?Brand? and Starwood Policies.

17. Align management style, working practices and conduct with ?Hotel Name? Hotel Vision, Corporate Values and policies. To comply with Aloft?s Code of Conduct at all times.

18. Be well versed and knowledgeable of ?Brand? Fire and Evacuation procedures as well as health and safety requirements in the Workplace. Ensure Talents are aware of their duty of care as determined by legislation and that they maintain complete familiarity.
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19. Assist the Chef in the performance of his/her role.

20. Undertake any additional duties as requested by your Supervisor, Executive Chef or Hotel Management.

21. Follow food safety program

To summarize, it is not the intention of this Job Description to limit the scope or responsibilities of the above-mentioned, but to highlight the most important aspects of your position. It is essential that all talents are committed to their jobs and the success of the enterprise, and maintain a willingness to accept total flexibility of jobs and duties throughout the hotel.

- Service Charge
- Meal Allowance (2 meals / day)
- Weekly Day Off (2 days / week)
- Public Holiday
- Annual Leave (vacation)
- uniform
- Social Security
- Group Health Insurance
- Provident Fund
- Training for Skill Development
- Annual Bonus