COMMIS I

Your duties may include but not limited in preparing and cooking a range of dishes, ensuring that buffets and a-la-carte orders, service and presentation are delivered to meet guests’ expectations and the Hotel’s set standards. Assist the Demi Chef such as but not limited to stock control and ordering. To ensure that all dishes are being prepared to the correct recipe and to the correct quantity. Assist the Demi Chef to ensure that the necessary stocks are on hand at the right quality and quantity. Full awareness of all menu items, their recipes, methods of production and presentation standards. Taking inventory of Kitchen supplies and notifying the superior of low or depleted supplies. Receiving deliveries and verifying that all ordered items have been delivered and are of good quality Support Demi Chef or superior in daily operation and work. Operate and maintain all department equipment and reporting of malfunctioning. Follows the instructions and recommendations from the immediate superiors to complete the daily tasks. To ensure that the Kitchen is run and maintained hygienically, efficiently and safely. You may also be assigned other administrative and/or operational duties from time to time by the Management.