commis chef 1

• As a Commis, you are also expected to comply with the conditions of the food hygiene policies.


• Assist management in hiring, training, scheduling, evaluating, counselling, motivating and coaching employees serve as a role model.


• Accepting store deliveries are also part of the Commis I Chef duties.


• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control.


• Control food stock and food cost in his section/kitchen.


• Cook food and prepare top-quality menu items in a timely manner.


• Communicate assistance needed during busy periods.


• Commis I Chef are also required to ensure that all stocks are well maintained.


• Commis I also ensure that mise en place for food preparation is completed in your section.


• Ensure the quality of the food items.


• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques


• Ensure and prepare mise-en-place for banquets and restaurant buffets as per the F.P


• Ensure the proper sanitation and cleanliness of surfaces and storage containers.


• Ensure constant innovation in buffet preparation and presentation.


• Follow and maintain cleanliness and good hygiene practices in the kitchen.


• Inform Chef of excess food items for use in daily specials.


• Inform F&B service staff of available items and available chef special menu.


• Keep work area at all times in hygienic conditions according to the rules set by the hotel


• Monitor the quality and quantity of food that is prepared.


• Operate kitchen equipment safely and responsibly.


• Prepare the daily mise-en-place and food production in different sections of the main pantry or satellites.


• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.


• Prepare fresh ingredients for cooking according to recipes/menu.


• Responsible to maintain food logs.


• Support the Demi Chef de Partie or Commis II in the daily operation and work.


• Test foods to ensure proper preparation and temperature.


• To be present in the assigned kitchen as and when required and also an internal transfer after ‎2-‎3 months in others as per management policy.


• To assist chef de partie in preparing food according to the requirements or recipes or standards, and the specifications for his department.


• To assist chef with chopping, packing and helping/learning with dishes.


• Attend the training being conducted and implement in daily operations and improve the quality of food.


• You would need to follow the cleaning schedules for the kitchen and clean the section and other areas as directed.


• Work according to the menu specifications by the Chef de Partie.


• Need to be flexible and willing to help other departments at busy times as and when required.

Prerequisites:
* Great teamwork skills and attention to detail.
* Positive outlook and outgoing personality.
* Able to take responsibility.
* Be Customer Focus first.
* A person who enjoys working in a lively, fast-paced environment, someone who lives his hobby and is passionate about cooking and food.
* This role requires the ability to move and lift up to ‎25 lbs.
* Standing, sitting or walking for extended periods of time and ensuring a professional appearance in a clean uniform are also required.
* Flexibility to work in any dining outlet is also necessary to assist as the business requires.