Commis I

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. • Able
to gracefully receive constructive criticism as well as effectively carry out
orders. • 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. •
Observes and tastes food are being cooked, samples all food prepared. • 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. • Controls temperature of cooking appliance, fries and cooks simple hot
food items. • Maintains work area to a clean, hygienic and tidy state at all
times. • Ensures that the equipment are properly handled and maintained. •
Assists senior chef in opening and closing the food outlets, including the food
storing. • To be punctual for work and report directly to the Supervisor •
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. • Attends pre-meal briefing
and de-briefing daily as well as other training sessions organized by the hotel
• Assists colleagues when required, be flexible and helpful at all time. •
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.