Commis, Asian Cuisine

Responsibilities:
• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites
• Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks
• Keep work area at all times in hygienic conditions according to the rules set by the hotel
• Work according to the menu specifications by the Chef de Partie
• Support Chef de Partie or Demi Chef de Partie in the daily operation and work
• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control
• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
• Control food stock and food cost in your section