Commis III
Commis III
Posted on :
05-02-2024
Employer Active
1 Vacancy
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Job Description
Req ID : 564292
- Provide the highest and most efficient level of hospitality service to the hotel guests.
- Works in the designated station as set by Executive Chef and/or Sous Chef.
- Able to organise the assigned work area and efficiently put away orders.
- 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 a 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.
- Cook food according to recipes, quality standards, presentation standards and food preparation checklist.
- Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes and other food items.
- Slices, grind and cooks meats and vegetables using a full range of cooking methods.
- Wash and peel fresh fruits, vegetables and also able to weigh, measure and mix ingredients in correct proportions.
- Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation and a la carte cooking.
Employment Type
Full Time
Company Industry
Department / Functional Area
Chefs / F&B / Housekeeping / Front Desk
Key Skills
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