Commis I - Hot Kitchen

• Prepare and present menu items showing variety and flair, within the cost margins specified by the hotel.
• Ensure strict stock rotation and minimum wastage. Have stock control procedures implemented and maintained.
• Order necessary foods according to proposed business demands. Consult with Executive Chef for guidance and authorisation of order.
• Liaise with Restaurant employees regarding the availability of menu items, additions to the menu and any relevant changes.
• Work with and co-ordinate the work of apprentices in the preparation and production of food as required.
• Prepare and ensures availability of mis en place as required.
• Keep all working areas clean and tidy. Ensure all equipment is maintained, serviced and cleaned. Report any problems to the Executive Chef.
• Assist and liaise with chef on duty as required.
  

Qualifications

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