Melcoresorts · City Of Dreams ManilaPrepare for this interview
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REQ14366 Commis 1, Chinese (Open Date: 06/04/2026) POSITION SUMMARY: In accordance with the policies, procedures and standards of Melco Resorts Leisure (Philippines) Corporation, the Commis 1, Chinese is accountable for supporting the daily operation of an assigned area to run smoothly and effectively in accordance with departmental set service standards and meeting guest expectations at all times. Ensuring the production of food and fulfil kitchen section duties as instructed by the Chef de Partie or Sous Chef of the department. He/She is also responsible for following the Melco Resorts Leisure (Philippines) Corporation Food and Beverage vision, standards and objectives in his/her area of duty. The Commis 1, Chinese supports the Chef de Partie and Sous-Chef in the production and operation of the assigned kitchen. PRIMARY RESPONSIBILITIES: 1. Remains responsible to assist the Chef de Partie or Sous-Chef in supporting the culinary operations of a specific kitchen or outlet. 2. Maintains clear communications with the Chef de Partie, including all relative internal communications. 3. Produces products as instructed by superior/senior staff. 4. Ensures a positive & professional working environment throughout the kitchens and upholds all culinary & hotel standards. 5. Supports the training and develops junior kitchen staff to operate to the required standards as established by the Hotel and Chef's Office. 6. Abides to all hygiene/ safety procedures as per the hygiene program of the hotel. 7. Ensures that agreed food hygiene, licensing and safety standards are followed, upheld or surpassed, at all times. 8. Strives constantly to reduce energy consumption through awareness. 9. Monitors Kitchen maintenance and reports any defects of operating equipment to Chef De partie or Sous-Chef. 10. Reports accidents, injuries and unsafe work conditions to direct supervisors. 11. Works closely with standard recipes and plates presentation in order to maintain standards of quality in production and presentation. 12. Applies culinary skills to prepare meals, with flavour, ingredients, temperature, presentations and quality consistent with standards and guest expectations. 13. Dates and stores food sanitizes equipment and takes other measures to ensure integrity and quality of food product. 14. Controls breakage, spoilage and costs items. 15. Uses equipment skillfully by following correct safe procedures e.g. knives machines. 16. Makes appropriate adjustments in solving problems. 17. Attends meetings as required as requested by the direct superior. 18. Shares thoughts and rationale as appropriate to give clear understanding for action taken. 19. Abides to all rules, regulations, policies and procedures of the hotel. 20. Maintains positive relations with other staff and departments. 21. Remains able to perform repetitious duties. 22. Performs other reasonable job duties as assigned by direct supervisors from time to time
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