Commis II - Pastry
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Job Description
Scope and Objectives
The position is responsible for the preparation of food by strictly following standards as set by the hotel and regulated by local authorities. Ensuring all hygiene & cost control systems are followed.
Grooming
Our appearance is a statement of who we are. Our grooming should create a professional image at work that is why every team member needs to follow the grooming standards all the time.
Key Interactions
Internally
Engineering
Food & Beverage
Housekeeping
Stewarding
Talent & Culture
Externally
Guests
Suppliers
Vendors
Primary Responsibilities
Preparation of food cooking quality control cutting & HACCP
Maintain daily misenplace (MEP) and prepare ingredients
Inspect & clean food preparation areas ensure safe personal hygiene & sanitary foodhandling practices HACCP labeling & FIFO/FEFO practices hygienic handling & storage of equipment & utensils
Ensure the highest standards and consistent quality in the daily preparation
Be familiar with new products recipes & preparation techniques
Have full knowledge of all menu items daily highlights and promotions
Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them
Promptly report any hazards unsafe working conditions or equipment which requires repair or maintenance to the immediate supervisor
Other Responsibilities
Effective communication between colleagues to ensure a secure and friendly working environment
Establishing and maintaining effective working relationships
Consistently offer professional friendly and proactive guest service while supporting fellow colleagues
Actively share ideas opinions & suggestions
Efficiency in preparations and execution
Acquire culinary knowledge and skills to grow as a demi chef de partie
Follow guidelines provided in colleague handbook
Perform other reasonable duties assigned by the manager
Qualifications :
Profile
Knowledge and Experience
Basic & local necessary food hygiene certificates
Certificate in culinary preferred
Minimum of 6 to 12 months in a basic culinary position preferably in a similar operations style
Knowledge of basic culinary techniques & personal grooming
Oral proficiency in the English language
Competencies
Hungry to learn and apply in operation
Technical culinary skills
Communicates easily/openly
Reliable consistent honest & trustworthy
Personal hygiene and presentation clean/tidy
Ability to work effectively and contribute to a team
Selfmotivated and energetic
Remote Work :
No
Employment Type :
Fulltime
Employment Type
Full-time
