Chinese Commi I Ii

1. Provide the highest and most efficient level of hospitality service to the hotel guests.

2. Works in the designated station as set by Executive Chef and/or Sous Chef.

3. Able to organise the assigned work area and efficiently put away orders.

4. Able to operate kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves and fryers.

5. Able to produce quality product in a timely and efficient manner for the guests or staff.

6. Responsible to maintain cleanliness, sanitation at the assigned work area.

7. Responsible for preparing and cooking all food items by the recipe and to specification.

8. Prepare ingredients for cooking, including portioning, chopping, and storing food.

9. Prepare all menu items by strictly following recipes and yield guide.

10. Cook food according to recipes, quality standards, presentation standards and food preparation checklist.

11. Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation and a la carte cooking.

12. Set-up the station with par stocks of menu items, and prepare the dishes designated for that station.

13. Replenishes service lines as needed and restocks and prepares the workstation for the next shift.

14. Ensures that all products are stored properly in the correct location at the appropriate levels at all times.

15. Communicate any assistance needed during busy periods and report any incidents to the Sous Chef to ensure optimum service to guests.

16. Check and ensure the correctness of the temperature of appliances and food.

17. Serve food in proper portions on to correct serving vessels and plates.

18. Wash and disinfect kitchen area, workstations, tables, tools, knives and other equipment.

19. Maintain correct portion size and quality of the food to the hotel's standards.

20. Minimise waste and maintain controls to attain forecasted food cost.

JOB REQUIREMENTS

**Prerequisites**:

- 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.

**Education**:
High school education or diploma in culinary is required. Basic computer skills and familiar with inventory systems.

**Experience**:
One to Four years of minimum previous experience required in a high volume kitchen or full-service hotel.