Commis II

• Stock up the assigned kitchen with raw materials and ingredients on a daily basis
• Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them.
• Master all basic cooking methods like cutting ingredients and preparing daily misenplace for the assigned station.
• Prepare food items as per standard recipe cards whilst maintaining portion control and minimizing wastage.
• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
• Clean and maintain all equipment within the food production area.
• Promptly report any hazards unsafe working conditions or equipment which requires repair or maintenance to immediate supervisor.

Qualifications :

High School degree
Previous experience in a Food & Beverage/Restaurant operations role
Passion for teamwork
Excellent guest service skills
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