Commis 1
Posted on :
19-03-2024
Employer Active
1 Vacancy
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Job Description
- He/she will have to prepare their own inventory list for their station.
- He/she should have the ability, knowledge and skill to fill in for another chef when he or she is absent from another station. Thus, basic overall knowledge is required.
- Has to make sure that standard recipes and plating guides are followed at all times in her/his outlet
- Provides the Executive Sous Chef with daily market list for her/his outlet and controls personally all goods received, in order to guarantee the quality and quantity
- Controls food wastage, without compromising on food quality.
- Maintains excellent intradepartmental communication by means of log books and various other memoranda as specified by the Executive Chef.
- Proper grooming at all times.
- Attend training classes as per schedule.
- Show fullest cooperation and respect within the team and other departments.
- Is aware of the daily activities and has product knowledge of all the hotel facilities.
Employment Type
Full Time
Department / Functional Area
Chefs / F&B / Housekeeping / Front Desk
Key Skills
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