Commis 1 ( Phụ bếp 1)

• Stock up the assigned kitchen with raw materials and ingredients on a daily basis.

• Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them.

• Master all basic cooking methods like cutting of ingredients and preparing daily mis-en-place for the assigned station.

• Prepare food items as per standard recipe cards whilst maintaining portion control and minimizing wastage.

• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP).

• Clean and maintain all equipment within the food production area.

• Promptly report any hazards, unsafe working conditions or equipment which requires repair or maintenance to immediate supervisor.