Commis I
6 months ago
- 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 of ingredients and preparing daily mis-en-place 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.
- Provide effective support to the team to enable them to provide a range of effective and efficient services.
- Ensure to exceed guest expectations in quality and service of the food products.
- Cooperate with staff in each section as assigned by the Executive Chef to ensure the proper use of equipment and efficient completion of all tasks.
- Maintain personal grooming and hygiene to ensure standards are maintained.
- Liaise with the Catering and Stewarding Departments in a professional manner to ensure event objectives are achieved and standards are maintained at all times.
Qualifications
- Previous experience in the culinary field required
- Diploma\Certification in a Culinary discipline an asset
- Highly responsible & reliable
- Ability to work well under pressure in a fast paced environment
- Ability to work cohesively with fellow colleagues as part of a team
- Turkish citizen
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