Job description

Job Description

PRIMARY RESPONSIBILITIES:

• 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.
• Performs basic tasks of food preparation, cooks and serves any food delegated as your responsibility ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times.
• Prepares appetizers plus meat and vegetables for entrees, as well as help with the proper presentation of the food.
• Maintains work area to a clean, hygienic and tidy state at all times.
• Observes and tastes food are being cooked, samples all food prepared.
• Controls temperature of cooking appliance, fries and cooks simple hot food items.
• Assists Chef de Partie and Demi Chef de Partie to prepare A La Carte orders
• Learns and acts how to refill buffet table and keep it attractive during the operation hours.
• Assists senior chef in opening and closing the food outlets, including the food storing.
• Ensures that the equipment are properly handled and maintained.
• Able to gracefully receive constructive criticism as well as effectively carry out orders.
• To be punctual for work and report directly to the Supervisor on duty.
• Maintains a grooming standard at all times whether in the public eye or back areas.
• Reports any unusual incident, guest complaints, lost and found, breakage and losses to the superiors.
• Provides assistance to co-employees within food & beverage and amongst other departments in the performance of tasks to foster team work and success for the Hotel.
• Attends pre-meal briefing and de-briefing daily and the monthly F&B Staff Meeting as well as other training sessions organized by hotel for staffs.
• Performs other tasks as assigned by superiors.

REPORT LINE & COMMUNICATION:

• To assist the Head chef in ensuring that all culinary standards in that section comply with Hotel Policies and Procedures and Minimum Standards.
• To maintain good working relationships with colleagues and all other departments.

OTHERS

• Continuous learning through own IDP.
• Any other duties as may be assigned by the superior.

ACCOUNTABILITIES

• Represents Dusit’s brand and its values at all times. We will establish relationships and foremost and we will deliver an exceptional guest experience and promote Thai graciousness.

COMPANY’S CULTURE

• Communicate and fully embracing the Company’s culture (our Vision, our Mission and our Values), leads by example and cascade to all your subordinates. – “Proud to belong and to contribute”

CONFIDENTIALITY

• Ensure confidentiality and secure storage of all intellectual property and data bases, both hard copy and electronic. Adhere to Dust Internet and E-mail policy. Ensure Hotel, Customer and Staff information or transactions are kept confidential during or after employment with the company.

JOB REQUIREMENT:
• Minimum education of High Vocational diploma in any discipline, degree from culinary school is preferable
• Knowledgeable in cooking and presentation of food. 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.