Commis II- Hot Section

Job Description PRIMARY RESPONSIBILITIES: Working as a commis chef involves learning various skills quickly and practicing them through tasks in the kitchen. Performs basic food preparation, cooks, and serves delegated food items, ensuring high quality and adherence to standards for presentation and preparation. Prepares appetizers, meat, and vegetables for entrees, and assists with food presentation. Maintains a clean, hygienic, and tidy work area at all times. Samples and tastes food during cooking to ensure quality. Controls the temperature of cooking appliances and prepares hot food items. Assists Chef de Partie and Demi Chef de Partie with A La Carte orders. Refills and maintains buffet tables during operation hours. Assists in opening and closing food outlets, including food storage. Ensures proper handling and maintenance of equipment. Receives constructive criticism gracefully and follows orders effectively. Punctually reports to work and communicates with the supervisor on duty. Maintains grooming standards at all times. Reports incidents, guest complaints, losses, and damages to superiors. Assists colleagues across departments to foster teamwork. Attends pre-meal briefings, debriefings, and training sessions. Performs additional tasks as assigned by superiors. Report Line & Communication Assists the Head Chef to ensure culinary standards comply with hotel policies and standards. Maintains good relationships with colleagues and other departments. Others Engages in continuous learning through own IDP. Performs any other duties assigned by superiors. Accountabilities Represents Dusit’s brand and values, delivering exceptional guest experiences and promoting Thai graciousness. Company’s Culture Embraces and communicates the company’s culture, leading by example, and cascading values to subordinates – “Proud to belong and to contribute”. Confidentiality Ensures confidentiality and secure storage of all intellectual property and data, adhering to policies. Job Requirements Minimum education of High Vocational diploma; culinary degree preferred. Knowledge of cooking, food presentation, and sanitization. Basic English communication skills. Ability to work under pressure and within tight constraints. Quick learner, team player, with good interpersonal skills. #J-18808-Ljbffr