Commis

We create memories for our guests and fellow Heartists® offering personalized experiences with a Glocalized urban touch. We discover together and are flexible to our guest’s discerning needs.

The Role:
• Under the direction of the Chef De Partie Main, the Commis is responsible for the preparation and storage of menu items, in accordance with established procedures for preparation and quality standards for taste, presentation and hygiene standards of the hotel.
• Is responsible to prepare a consistent, high-quality food product, ensure courteous, professional, efficient and flexible service and Hotels operational standards.
• Is responsible to prepare special meals or substitute items, regulate the temperature of ovens, broilers, grills, and roasters etc. Pull food from freezer storage to thaw in the refrigerator and ensure proper portion, arrangement, and food garnish.
• Is able to manage a section independently and take ownership of a shift.
• Innovates and is guest centric especially for long stayer guests offering them variety and personalized solutions.

Key Deliverables and Responsibilities:

Planning & Organizing:
• At the start of the shift, checks all gauges, timers and knobs of machines to ensure all are functioning properly.
• Reviews special prep instructions and participates in the mise-en-place for said items.
• Prepares and cooks food according to recipes, quality standards, presentation standards, and food preparation checklist.
• Follows the cleaning schedules for the kitchen and clean the section and other areas as directed.
• Prepares menu items in accordance with established recipe cards and methods.

Operations:
• Checks all menu items prior to dispatch to ensure that these comply with established standards.
• Personally checks on food taste regularly and ensures consistency and guest likes and choices.
• Prepares mise-en-place as advised by superior while minimizing spoilage, wastage and exercises the portion control.
• Follows cost control procedures, prepares reports for wastage and spoilages.
• Is expected to comply with the conditions of the food hygiene policies.
• Assists in accepting store and direct deliveries of raw material.
• Ensure the proper sanitation and cleanliness of surfaces and storage containers.
• Inspects work area, utensils and tools to ensure that these are clean at the beginning of each shift.
• Follows all procedures set for the closing and opening of a shift or a section.