Commis III

• Maintains the standards of performance as detailed in the Departmental Operations Manual to ensure the efficient operation of the department in accordance with Hotel Policy.
• Assists in establishing the identity of the outlet by providing the standards of food presentation required by each outlet.
• Is aware of the method of preparation and the standard recipe for every menu items in his particular kitchen and follows the procedures at all times.
• Maintains and cleans all work areas kitchen equipment and utensils to the high standards of cleanliness and hygiene required by the hotel.
• Coordinates with colleagues whenever necessary regarding operational problems.
• Is familiar with the operational procedures of all equipment in the kitchen and operates them in the correct manner to ensure the maximum efficiency and personal safety.
• To assist in the implementation of the various food safety and hygiene standards including HACCP and other Municipality regulations.
• Participates in regular meetings and briefings as may be scheduled.
• Responds to any changes in the Food and Beverage function as dictated by the industry company or hotel.

Qualifications :

• Professional Culinary experience over 1 year
• Experience in a Commis III or Kitchen Trainee role preferably within a fine dining standalone restaurant
• Excellent communication skills (verbal and written fluent English preferred)
• Culinary Certificate from recognized institution preferred

Remote Work :

No

Employment Type :

Fulltime