Commis-1

Primary Responsibilities

• Duties include assisting the Production team in food preparation and performing related duties in the Kitchen.
• Responsible for the work assigned by Executive Sous Chef Executive Chef Sous Chef or Chef de Partie in any section of the kitchen as per the standards.
• Ensure to perform miscellaneous jobrelated duties as assigned.
• Ensure HACCP procedures are followed and clear records are kept at all times.
• Exceed guest expectations in quality and service of food products

Operational Management

• Adhere to all recipes methods and instructions from the Executive Chef / Sous 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.
• 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.

Qualifications :

Knowledge and Experience

• Minimum Primary school education / Hotel Management
• Minimum 1 year of relevant experience in a similar capacity
• Oral proficiency in English language

Competencies

• Service oriented with an eye for details
• Ability to work effectively and contribute in a team
• Selfmotivated and energetic
• Wellpresented and professionally groomed at all times

Remote Work :

No

Employment Type :

Fulltime