Commis-i (Cook)
8 months ago
Open and close shifts according to the cook station check list
- Respect grooming, hygiene, safety, and sanitation standards.
- Ensure quality standards in kitchen supplies receiving and rotation and in food production using records, menus, and appropriate reference material.
- Look after the kitchen utensils and equipment providing necessary inventories when asked.
- Report the kitchen state of operation to head chef providing advice for possible improvement.
- Cleans and re-sets his/her working area.
- Perform related duties and special projects as assigned
- To ensure that all stocks are kept under optimum conditions.
- To ensure that all mise-en-place is always freshly prepared and on time.
- To ensure that all dishes are being prepared to the correct recipe and to the correct quantity.
- To ensure that all dishes reach the passe correctly garnished, the correct portion and size, presented on the prescribed serving dish in the prescribed manner.
- To ensure that his section is being always kept clean and tidy.
- To ensure that junior cooks and trainees receive the right training and optimum guidance.
- To ensure that any anticipated shortages are communicated promptly to the Head chef or assistant chef.
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Application Question(s):
- Do you have previous experience in Hotel, Restaurant or any Hospitality Industry?
- Are you ready to join immediately?
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Commis I
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