Commis

• Organizes together with the Chef de Partie shifting in the section with regard to miseenplace production and its service.
• Takes orders from his/her Chef de Partie and carry them out in the correct manner.
• Is responsible for completing the daily checklist regarding miseenplace and food storage.
• Together with his/her Chef de Partie writes daily wine dry store food requisitions and kitchen transfers on the appropriate forms for the approval of Executive Chef/Sous Chef in order to achieve the high stock rotation desired in his/her section.
• Maintains good Heartists relations and motivate Heartists.
• Works to the specifications received by the Chef de Partie regarding portion size quantity and quality as laid down in the recipe index
• Checks the main information board regarding changes in any Banquets or other information regarding the organization.
• Reports any problems regarding failure of machinery and small equipment to the Chef de Partie and to follow up and ensure necessary work has been carried out.
• Passes all information to the next shift about functions.
• Maintains the Hygiene and HACCP records in accordance to the regulations.
• You will adhere to Hotels Hygiene and HACCP standards and ensure its Standard Operating Procedures and Requirements are fully met.

Remote Work :

No

Employment Type :

Fulltime