Responsibilities and essential job functions include but are not limited to the following:
To maintain a high standard of specified work in accordance with the Executive Chefs instructions
To prepare, cook and serve food delegated as your responsibility, ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times under guidance from a senior chef
To monitor stock movement and be responsible for ordering on your section
To aid in achieving food cost, kitchen standard and overall objectives
To carry out daily and weekly procedures, including temperature checks, food labeling/dating and storage
To remove any hazards and make safe any defects in the kitchen or its equipment and report any problems to a senior chef
To keep high standards of personal hygiene, clean uniform and overall camaraderie
To adhere to company procedures in regards to temperature checks, food labeling and dating, cleaning schedules and hygiene regulations at all times ensuring that all records of such are maintained
To assist with the acceptance and storage of deliveries and that all relevant company procedures are adhered to
To be punctual for work and report directly to the manager on duty on arrival in the kitchen
To have an understanding of menu planning, the implementation of stock controls, the importance of good stock management, and how this enables the kitchen to meet gross profit
To be familiar with the opening and closing procedures of the kitchen and carry them out as rotated
To keep high standards of cleanliness on section where employed, also to assist in any job regarding hygiene or cleanliness asked for by a senior chef
To be fully aware of all hygiene control and chemicals used in the work place
To have full knowledge of, and be able to act upon, fire procedures
To be responsible, whilst liaising with the Executive Head Chef, for self- development
To carry out and assist in the smooth running of the kitchen
To attend all meeting and training sessions as required
To comply with any reasonable request from your superiors
To ssist on other sections or help with other duties when the kitchen is short staffed, in emergencies, and/or when number of covers require.
Commis (Commi 1 / 2 / 3)
Hotels & Restaurants
Food, Beverage & Hospitality
Full Time, Permanent
Kitchen / F&B Production
Qualification :
Bachelor degree
Primary Responsibilities :
Experience: Relevant experience in a similar role in a reputed hotel or restaurant.
Skills: Proficiency in culinary techniques and kitchen operations.
Knowledge: Understanding of food safety and hygiene standards.
Teamwork: Ability to work in a team and follow instructions from senior chefs.
Flexibility: Willingness to work shifts, including weekends and holidays.
