Commis I

Job Responsibilities
- To prepare food and provide prompt, courteous, and accurate service to all customers (internal & external) as per organizational standards of quality.
- Controls food wastage, without compromising on food quality.
- Prepares all mise-en-place in his production sections for smooth kitchen operation.
- Ensures hygiene and cleanliness of his area at all times.
- Assists the Chef de Partie in implementing organizational standards on food quality, preparation and presentation.
- Responsible for maintaining all kitchen equipment in his area in good working condition.
- Responsible for adherence to all organizational policies and procedures.
- Maintains excellent intradepartmental communication by means of log books and various other memoranda as specified by the Executive Chef.
- Attends behavioral and vocational training in own and related work areas to enhance skills and develop multifunctionality.
- Shares his skill and knowledge with all employees.
- Maintains cordial and professional relations amongst all the staff in the department.
- Co-ordinates functions and activities with other Food & Beverage staff.
- Maintains close relationships with F&B service teams for smooth operation.
- Assists the Sous Chef / Chef de Partie in the investigation, complaints, and rectifying of procedures and standards based on customer feedback in his / her kitchen area.
- Maintains cordial relationships with all internal customers.
- Adhere to all the Leisure Brand Standards - General Standards of Behaviour.

Job Requirements
- Past experience of working in a professional kitchen or similar position (Bakery & Confectionary as specialization)