Commis I - Soluna

Job Description:
* Review the daily production sheets with Demi or Chefs de Partie or Sous Chef when the first is not present.
* Prepare, and when required, delegate the production of the necessary food items in accordance with standards in a timely and efficient fashion to ensure that there is no interruption to guests service.
* Actively participate in training of culinary skills to junior talents.
* Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met.
* Keep work station clean and organized including, but not limited to, fridges, freezers, counter tops and stove tops.
* Ensure that station opening and closing procedures are carried out according to the standards.
* Keep over-production and food waste to a minimum, ensure proper rotation, labelling and storing of food in order to reduce food cost expenses.
* Ensure FIFO is practiced.
* Operate all kitchen equipment and conduct them with safety in mind at all times.
* Ensure that all the food products are handled, stored, prepared and labelled properly and served safely in accordance with hotel and government food safety guidelines.
* Report any and all deficiencies in kitchen equipment functionality and quality of food products to Chefs de Partie or Sous Chef in a timely fashion.
* Compliance with all safety regulations of assigned tasks.
* Adhere to all environment policies and programs as required.
* Make sure to log all information in the kitchen log book.
* Briefing with talents on new happenings and follow up.
* Daily data collection and reporting of issues as they arise.
* Understand and apply the principles of HACCP program.
* Support sous chef and chef de partie in the daily operation in pastry kitchen.
* Work according to the menu specifications by the Sous chef.
* Keep work area at all times in hygienic conditions according to the rules set by the hotel.
* Prepare the daily mis-en-place and food production in different sections of the pastry.
* Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks.
* Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques.
* Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control.
Desired Skill & Expertise:
The ideal candidate will be positively spirited and passionate about food and
be committed to work together with the service team to deliver an amazing
guest experiences every time. You are a very positive, dynamic, creative and
dedicated team player with the ability to work in a multicultural environment
and under difficult condition, while possessing following additional
competencies:
* Minimum of ‎3+ years experience at a ‎4/‎5*Hotel.
* Demonstrate initiative at all times.
* Strong desire to improve on skills and knowledge.
* Ability to produce own work in accordance with a deadline.
* Should understand how to read recipes and a good knowledge of cooking.
* A true "team-player" mentality and flexible attitude towards a diverse set of tasks.
* Strong interpersonal and problem solving abilities.
* Good practical, operational and adequate administrative skills.
* Should have a professional kitchen apprenticeship or chefs training course and previous experiences in quality establishments along with good culinary skills.
* Proven track of food preparation, presentation and preservation knowledge is an essential.