Commis 1

JOB SUMMARY

• To cook any food on a daily basis according to business requirements.
• Assign in a particular kitchen outlet and may also include to work on outdoor venues

RESPONSIBILITIES

The primary responsibilities of the role include:

MAIN DUTIES

• Organize together with de Chef de Partie the shift on his/her section with regard to mise-en-place production and its service.
• Take orders from his/her Chef de Partie and carry them out in the correct manner
• Together with his/her Chef de Partie to write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Sous Chef & Chef de Cuisine in order to achieve the high stock rotation desired in his/her section.
• Maintain good employee relations and motivate colleagues
• Work to the specifications received by the Chef de Partie regarding portion size, quantity and quality as laid down in the recipe index.
• Responsible for completing the daily checklist regarding mise-en-place and food storage.
• Attend daily and monthly meetings with the Chef de cuisine and other meetings as requested by the Executive Chef / Executive Sous Chef and/or Chef de Cuisine.
• Report any problems regarding failure of machinery and small equipment to the Chef de cuisine and to follow up and ensure the necessary work has been carried out.
• Check the main information board re change of any Banquets or other information regarding the organization.
• Keep the section clean and tidy.
• Pass all information to late shift about functions and or operations in the section including next day operations.
• Mise-en-place (report everything)
• Accidents and sickness to be written in log Book and report to the Executive Chef / Executive Sous Chef.
• Assist the Chef de cuisine in composing new recipes and menu ideas.
• Have a complete understanding of and adhere to the companys policy relating to fire, hygiene and safety.

PROFILE

• 1 year experience in a similar position
• Strong communication skills, verbal, listen and writing, ability to communicate in English
• Innovative, pro-active and reliable
• Ability to work well under pressure and in a multi cultural environment
• Cost awareness
• Basic Food and Hygiene training certification