Commis I Moroccan Cuisine

Primary Responsibilities

Operation

• Stock up the assigned kitchen with raw materials and ingredients on a daily basis
• Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them
• Master all basic cooking methods like cutting of ingredients and preparing daily mis-en-place for the assigned station

• Prepare food items as per standard recipe cards whilst maintaining portion control and minimizing wastage
• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)

• Clean and maintain all equipment within the food production area

• Promptly report any hazards unsafe working conditions or equipment which requires repair or maintenance to immediate supervisor.

Operational Management

• Adhere to all recipes methods and instructions from the Executive Chef.
•  Ensure that company and statutory hygiene standards are maintained.
• Ensure that the preparation and presentation of food complies with the standards.
• Responsible for the production preparation and presentation of all food items in the assigned function to ensure highest quality at all times.
• Ensure to maintain appropriate grooming standards hygiene and code of conduct.
• Coordinate operations with Department Coordinators Supervisors and other Departmental Managers to ensure operational readiness efficiency in resource utilization and the prompt delivery of services.
•  Ensure to prevent the use of contaminated products in any process of food preparation.
• To ensure that the assigned Kitchen areas equipments and utensils are always kept as per the standards.
• Handle additional responsibilities as and when delegated by the Management.

Remote Work :

No

Employment Type :

Full-time