Commis I (Hot Section)

Working as a commis chef involves learning a variety of skills quickly and practicing them through actual tasks in the kitchen.
You should be able to receive constructive criticism gracefully and follow orders effectively.
Your responsibilities include basic food preparation, cooking, and serving assigned dishes, ensuring high quality and adherence to standards for food presentation.
Prepare appetizers, meat, and vegetables for entrees, and assist with food presentation.
Observe and taste food during cooking, sampling all prepared dishes.
Assist Chef de Partie and Demi Chef de Partie in preparing A La Carte orders.
Learn to refill and maintain an attractive buffet table during service hours.
Control the temperature of cooking appliances, fry, and cook simple hot food items.
Maintain a clean, hygienic, and organized work area at all times.
Ensure proper handling and maintenance of equipment.
Assist senior chefs in opening and closing food outlets, including food storage.
Be punctual and report directly to your supervisor.
Maintain grooming standards at all times, whether in public or back areas.
Report any incidents, guest complaints, lost and found items, breakages, or losses to superiors.
Attend daily pre-meal briefings, de-briefings, and other training sessions organized by the hotel.
Assist colleagues when needed, and be flexible and helpful.
Perform other duties as assigned by superiors.

REPORT LINE & COMMUNICATION:

Assist the Chef de Partie and Demi Chef de Partie in ensuring all culinary standards comply with hotel policies and procedures.
Maintain good working relationships with colleagues and other departments.

OTHERS

Engage in continuous learning through your Individual Development Plan (IDP).
Perform any other duties as assigned by your superior.

ACCOUNTABILITIES

Represent the Dusit brand and its values at all times, establishing relationships and delivering exceptional guest experiences while promoting Thai graciousness.

COMPANY CULTURE

Embrace and communicate the company’s vision, mission, and values; lead by example and cascade these to subordinates. Be proud to belong and contribute.

CONFIDENTIALITY

Ensure the confidentiality and secure storage of all intellectual property and databases, both hard copy and electronic. Adhere to Dusit’s internet and email policies. Keep hotel, customer, and staff information confidential during and after employment.

JOB REQUIREMENTS:

• Minimum educational qualification: High Vocational diploma in any discipline; a degree from a culinary school is preferred.
• Knowledge of cooking, food presentation, and food sanitization is essential.
• Basic English communication skills.
• Ability to work well under pressure and within tight time and space constraints.
• A quick learner, team player, and possessing good interpersonal skills.