Commis II

• Recognises good quality products and presentation
• Assist the Chef de Partie & Demi Chef in the production of the mis-en-place for the elaboration of all menus according to standard recipes
• Attends meetings and training sessions organized by the Hotel management for the position
• To achieve high quality production all over cost control
• Manages time effectively, by meeting deadlines on time
• Assist the Chef de Partie in the production and distribution of food items according to requirement
• Ensures that the workplace and storage areas remain clean and tidy, and the safety of consumable goods by always respecting HACCP regulations
  

Qualifications

• Ability to work well under pressure in a fast paced environment
• Ability to work cohesively and collectively as part of a team
• Add diplomas/certifications required if needed