Commis 1
5 months ago
**Key Duties and Responsibilities**:
- To support directly the Chef de Partie or Demi Chef in the daily operation and work.
- To take the full responsibilities of his section when his immediate supervisor is not there.
- To work according to the menu specifications (pictures or/and portions) set by Chef.
- To keep working area at all times in Hygienic conditions according to the rules set by the hotel.
- To communicate to his direct supervisor in all relevant & important matters.
- To control food stock.
- To communicate to his direct supervisor in all relevant & important matters.
- Takes care of daily food preparation and duties assigned to him through the superiors to meet the standard and the quality set by the hotel.
- Prepares the daily mis-en-place and food production in their related kitchen.
- Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
- Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques.
- Coordinates and participates with other sections of requirements, cleanliness, wastage and cost control.
- Personally, responsible for hygiene, safety and correct use of equipment and utensils.
- Checks expiry dates and proper storage of food items in the section.
- Consults Executive chef on the daily requirements, functions and last-minute events.
- Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
- To be an example for personal hygiene and cleanliness on and off duty.
Application Question(s):
- What is your notice period?
**Experience**:
- Commi II: 2 years (preferred)
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