Commis II

• Provide the highest and most efficient level of hospitality service to the hotel guests.
• Works in the designated station as set by Head 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 like braising pan, baking ovens, 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 the recipe and to specification.
• Prepare ingredients for cooking, including portioning, chopping, and storing food.
  

, Qualifications

• High school education or diploma in culinary is required.
• Basic computer skills and familiar with inventory systems.
• One to Two years of minimum previous experience required in a high-volume kitchen or full-service hotel.