Commis II
Posted on :
03-02-2024
Employer Active
1 Vacancy
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Job Description
Req ID : 2495730
- 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.
- Set-up 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 follow-up 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.
Employment Type
Full Time
Department / Functional Area
Chefs / F&B / Housekeeping / Front Desk
Key Skills
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