Commis III (Pastry&Bakery)

1.Any professional chefs training course or relevant experience in a quality establishment with good culinary skills.
2.Able to work various shift and 6 working days per week.
3.Able to follow the instructions and recommendations from the immediate Superiors to complete the daily tasks.
4.Can communicate in English is advantage.

1.Support the Demi Chef, Chef de Partie, Commis I and Commis II in the daily operation and work.
2.Work according to the instructions of Superiors.
3.Keep work area at all times in hygienic conditions according to the hotel standard.
4.Prepare the daily mis-en-place and food production
5.Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control.

1.Salary
2.Service Charge
3.Bonus
4.Provident Fund
5.Flexible Working Hour
6.Annual Leave
7.Group Insurance
8.Social Security
9.Meals
10.Uniform