Commis II

Provide the highest and most efficient level ofhospitalityservice to thehotelguests.

Works in the designated station assetby Executive Chef and/or Sous Chef.

Able to organise the assigned work area and efficiently put away orders.

Able to prepare and sells food within recommended time frames to meet Guest expectations.

Able to operate kitchen equipment likebraisingpan,bakingovens, stoves,grills, microwaves and fryers.

Able to produce quality product in a timely and efficient manner for the guests or staff.

Responsible to maintain cleanliness, sanitation at the assigned work area.

Responsible for preparing and cooking all food items by therecipeand to specification.

Prepare ingredients for cooking, including portioning, chopping, and storing food.

Prepare allmenuitems by strictly following recipes and yield guide.

Cook food according to recipes, quality standards, presentation standards and food preparation checklist.

Prepares,seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes and other food items.

Slices, grind and cooks meats and vegetables using a full range of cooking methods.

Washand peel fresh fruits, vegetables and also able to weigh, measure andmixingredients on correct proportions.

Have general knowledge of cooking temperatures, making soups &sauces, preparing entrees, vegetable preparation anda lacarte cooking.

Set-up the station withparstocks of menu items, and prepare the dishes designated for that station.

Checks supplies and prep lists and ensures all items are prepped in a timely fashion.

Replenishes service lines as needed and restocks and prepares the workstation for the next shift.

Ensures that all products are stored properly in the correct location at the appropriate levels at all times.

Communicateany assistance needed during busy periods and report any incidents to the Sous Chef to ensure optimum service to guests.

Check and ensure the correctness of the temperature of appliances and food.

Serve food in proper portions on to correct serving vessels and plates.

Wash and disinfect kitchen area, workstations, tables, tools, knives and other equipment.

Maintain correct portion size and quality of the food to the hotel's standards.

Minimise waste and maintain controls to attain forecastedfood cost.

Reviewstatusof work and follow-up actions required with the Head Cook before leaving.

Assists in providing on the job training & development of new cooks.

Assists other Team Members in the kitchen when needed or perform any other tasks assigned by the hotel management.