Commis Chef (Western/Asian/Cold) Amérys Phú Quốc Hotel

• Prepare ingredients: wash, peel, chop, slice and portion according to recipes and mise en place requirements.
• Cook and assemble dishes to section standards under supervision; follow recipes, portion control and plating guidelines.
• Maintain consistency in taste, presentation and timing for all dishes produced in your section.
• Prepare sauces, stocks, dressings and basic elements as directed by senior chefs.
• Execute cold kitchen tasks if assigned: salads, canapés, cold appetizers, charcuterie, and dessert bases.
• Follow food safety, sanitation and HACCP procedures at all times.
• Clean and maintain workstation, kitchen equipment and tools; ensure proper storage and labelling of food items.
• Receive deliveries and assist with stock rotation (FIFO), checking quality and quantities; report discrepancies.
• Assist during service peaks, banquets or events as required; support cross‑training across sections when needed.
• Participate in daily briefings, training and development activities; accept feedback and improve skills.
• Adhere to grooming, uniform and punctuality standards.

Social Security: Full coverage of Social, Health, and Unemployment Insurance in accordance with the Vietnam Labor Code.

Annual Leave: 12 days of paid annual leave per year (plus additional days based on seniority).

Public Holidays: 11 paid public holidays per year as per government regulations. Overtime pay applies if working during holidays.

Salary & Service Charge: Competitive base salary plus monthly Service Charge (once operational).

13th Month Salary: Annual bonus based on hotel performance and company policy.

Professional Growth: Opportunity to be part of a pre-opening team with extensive training and career advancement.

• Culinary certificate / diploma or equivalent vocational training preferred.
• 0–2 years kitchen experience for entry-level commis; prior internship or apprenticeship in Western, Asian or cold kitchen sections is an advantage.
• Basic knife skills, knowledge of cooking methods, portioning and basic food preparation techniques.
• Understanding of food safety and hygiene practices (HACCP/Food Handler certificate preferred).
• Ability to follow recipes, work under pressure and learn quickly.
• Basic English for reading recipes and following instructions is advantageous.
• Flexible with shift work (including early mornings, evenings, weekends).

Hotline/zalo: 0903949476

Email: recruitment@lessens.vn