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Commis 2

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Maintenance of Standards:
  • Ensures the department operates efficiently in alignment with hotel policies.
  • Sets up station promptly for each service period.
  • Supports daily operations and work under supervision.
  • Prepares daily mis-en-place and food production.
  • Follows recipes, quality, and presentation standards while cooking.
  • Verifies appliance and food temperatures.
  • Cleans work areas and equipment post-service.
  • Delivers high-quality food preparation and presentation to meet guest expectations.
  • Contributes to the outlet's identity through standard food presentation.
  • Adheres to kitchen procedures for menu items.
  • Maintains cleanliness and hygiene standards.
  • Collaborates with colleagues to address operational issues.
  • Operates kitchen equipment safely and efficiently.
  • Implements food safety and hygiene standards like HACCP.
  • Participates in meetings, briefings, and training programs.
  • Adapts to changes in the Food and Beverage function.
  • Flexible to work in different kitchen outlets.