Commis Chef

The Commis Chef is responsible to prepare a consistent, high-quality food product, ensure courteous, professional, efficient and flexible service and Hotels operational standards. Responsibilities: Comply with the conditions of the food hygiene policies. Control food stock and food cost in the kitchen. Cook food and prepare top-quality menu items in a timely manner. Ensure that all stocks are well maintained. Ensure the quality of the food items. Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques Ensure constant innovation in buffet preparation and presentation. Keep work area at all times in hygienic conditions according to the rules set by the hotel Monitor the quality and quantity of food that is prepared. Operate kitchen equipment safely and responsibly. Experience: Previous Hospitality and Catering industry experience working at a Commis I Chef level in a good-quality restaurant or 4 Star hotel. One to two years of minimum previous experience required in a high volume kitchen or full-service hotel. Experience in cooking Asian, Arabic and Continental dishes is an advantage Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)