Commi Chef

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

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

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

Able to prepare and sells food within recommended time frames to meet Guest expectations.

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

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 hotel's 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.

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 hotel management.