Commis III

Commis III Duties and Responsibilities:

• 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.