Commis (15h Left)

A JOB PURPOSECommis chef is responsible for creating an exceptional culinary experience for the guests through preparation cooking and food presentation S he also responsible for the correct handling and preparation of all food items and equipment B KEY OBJECTIVES Assist the reporting manager to plan and prepare quality service for the food and beverage production department Must adhere to all sanitation regulations and requirements C JOB ACCOUNTABILITIES Provide the highest and most efficient level of hospitality service to the guests Works in the designated station as set by reporting manager Able to organise the assigned work area and efficiently put away orders Able to prepare food within recommended time frames to meet Guest expectations Able to operate kitchen equipment like braising pan baking ovens stoves grills cutters slicers and fryers Able to produce quality product in a timely and efficient manner for the guests or staff Responsible to maintain cleanliness sanitation at the assigned work area Responsible for preparing and cooking all food items by the recipe and to specification Prepare ingredients for cooking including portioning chopping and storing food Prepare all menu items by strictly following recipes and yield guide Cook food according to recipes quality standards presentation standards and food preparation checklist Prepares seasons and cooks a wide variety of meats vegetables soups breakfast dishes and other food items Slices grind and cooks meats and vegetables using a full range of cooking methods Wash and peel fresh fruits vegetables and able to weight measure and mix ingredients on correct proportions Have general knowledge of cooking temperatures making soups sauces preparing entrees vegetable preparation and banquet cooking Set-up the station with par stocks of menu items and prepare the dishes designated for that station Checks supplies and preparation lists ensures all items are prepped in a timely fashion Replenishes service lines as needed and restocks and prepares the workstation for the next shift Ensures that all products are always stored properly in the correct location at the appropriate levels with appropriate tagging Communicate any assistance needed during busy periods and report any incidents to the Sous Chef to ensure optimum service to guests Check and ensure the correctness of the temperature of appliances and food Serve food in proper portions on to correct serving vessels and plates Wash and disinfect kitchen area workstations tables tools knives and other equipment Maintain correct portion size and quality of the food to the Set standards Minimise waste and maintain controls to attain forecasted food cost Review status of work and follow-up actions required with the Head Cook before leaving with a thorough and complete hand over Assists in providing on the job training development of new cooks Assists other Team Members in the kitchen when needed or perform any other tasks assigned by the reporting manager D SKILLS COMPETENCIES Excellent understanding of various cooking methods ingredients equipment and procedures Able to work in a fast-paced environment with speed and quality Great personal hygiene and grooming standards Should be able to communicate read and write clearly and effectively Proactive with keen desire to learn E QUALIFICATIONS Bachelors degree in Culinary or Hotel Management F EXPERIENCE Minimum 1 2 year of work experience in culinary operations in a Hospitality setup Pre-opening experience will be an added advantage