Commis II
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Job Description
- To prepare and cook food according to standard procedures, recipe cards, photographs and given instructions.
- To help the Chef de Partie/Demi Chef de Partie/Commis I to elish standard recipes and ensure the compliance with them.
- Constantly inspect taste, temperature and visual appeal, make sure that all dishes are uniform and that elished portion sizes are adhered to.
- To participate in product development and in controlling the smooth operation of the kitchen.
- To ensure food quality, food taste, food presentation and food requisition.
- To have a good knowledge of cuisines to carry out the duties and responsibilities for the position in an efficient and productive manner.
- To be able to manage a shift.
- To ensure proper sanitation procedures are followed and the kitchen is always clean, neat and tidy.
- To ist the Chef’s in the day-to-day operation of the kitchen and to help maintain a high Standard of food preparation.
- To have full knowledge of Four Seasons Food Standards.
- To ensure all equipment is in full working order.
- To ensure an adequate supply of all products prepared on a timely basis.
- To do requisition of all items needed for the following day from the food storeroom, non-food storeroom and stewarding department.
- To prepare exciting and appealing room amenity when needed.
- To demonstrate and maintain at all times a professional behavior and positive attitude.
- To communicate regularly with the Executive Chef/Executive Sous Chef to achieve an excellent rapport throughout the food production department.
- To respond properly in any hotel emergency or safety situation.
- To perform other tasks or projects as igned by hotel management. This includes packaging design, procurement; marketing and merchandising of food products in conjunction with Executive Chef and Food and Beverage Director.
- To have a full working knowledge of halal food, service and preparation.
Employment Type
Full Time
Department / Functional Area
Chefs / F&B / Housekeeping / Front Desk
