Commis II

• 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.
• Prepare all menu items by strictly following recipes and yield guide.
• Slices grind and cooks meats and vegetables using a full range of cooking methods.
• Have general knowledge of cooking temperatures making soups & sauces preparing entrees vegetable preparation and a la carte cooking.
• Setup the station with par stocks 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.
• Communicate any 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.
• Review status of work and followup actions required with the Section Head before leaving.
• Assists other Team Members in the kitchen when needed or perform any other tasks assigned by the hotel management.

Qualifications :

• Excellent understanding of various cooking methods ingredients equipment and procedures.
• Able to work in a fastpaced environment with speed and quality.
• Great personal hygiene and grooming standards.
• Should be able to communicate read and write clearly and effectively.

Remote Work :

No

Employment Type :

Fulltime