Main Duties

• Ensures that all company minimum brand standards have been implemented.
• Provides a courteous and professional service at all times and maintains positive colleague interactions with good working  relationships.   
• Work closely with other employees in a supportive and flexible manner, focusing on the overall success of the hotel.
• Handles employee enquiries in a courteous and efficient manner, reporting complaints or problems if no immediate solution can be found, as providing a prompt follow-up.
• Carries out all tasks related to prepare and cook foods in the Employee Restaurant according to the given specification verbal or

Written communicated, including but not limited to all of the below:

• Washes, peels, cuts, and seeds vegetables and fruits.
• Cleans, cuts, and grinds meats & poultry.
• Stirs and strains soups and sauces.
• Weights and measures designated ingredients.
• Carries pans, kettles, and trays of food to and from workstations, stove, and refrigerator.
• Stores foods in designated areas.
• Cleans work areas, equipment and utensils, segregates and removes garbage.
• Distributes supplies, utensils, and portable equipment.
• Assists in quality control of items.
• Sets up buffet presentations and serve.
• Carries out any other reasonable duties and responsibilities as assigned.

Job Requirements

• 1 to 2 years of work experience as a Commis Chef in a Hotel or Restaurant with good standards. 
• The applicant should have a finest and improved ability of cooking traditional foods (Mandatory).
• Basic cook skills are required.
• Good hygiene knowledge.
• The ability to work with team.
• Effective communication skill.
• COC Certification is mandatory.  

How to Apply

Interested and qualified applicants are requested to apply only through ethiojobs.com

Upload updated CV and application letter.

Only shot listed applicants will be contacted