Commis Chef | TAMAN MOLEK

• Ensure consistent and smooth running of food production • Ensure effective stock purchase, its receipt and storage • Ensure that working areas are always kept clean • Assist other kitchen staff as need arises • Supervise performance of kitchen staff to ensure proper activity • Perform other administrative tasks as will be communicated by superiors • Ensure that required standards are adhered to in the production and preparation of food – in quality, quantity and safety • Work towards exceeding customer’s expectation by encouraging and promoting high level of service • Ensure all complaints, inquiries, and suggestions by customers are attended to accordingly • Give appropriate support or guidance to members of kitchen when need arises • Resolve possible disputes within the kitchen and report any unresolved • Promote good team spirit regularly • Ensure all dishes are prepared according to specification and served at the correct quality, portion size, and temperature • Partly responsible for the preparation of kitchen cleaning rosters and the supervision of cleaning schedules • Prepare substitute items • Ensure that the kitchen staff work harmoniously in order to ensure timely production of quality foods • Ensure proper arrangement and garnishing of food • Manage food logs • Monitor the quality and quantity of food prepared • Assist in recruiting, hiring, and training employee cooks • Report the need for maintenance to appropriate staff