Commis I

1. Responsible for assisting with daily food preparation and duties assigned to meet the set standards and qualities to support the chefs with kitchen operations. 2. Check, control, and verify food ingredients and stock levels. 3. Ensure all service equipment is sufficient and clean in the kitchen. 4. Prepare, arrange, and serve using standard recipes, and presentation instructions by the standard established. 5. Display excellent knowledge of food preservation standards and temperature. 6. Carry out and prepare daily mise-en-place and food production. 7. Keep the kitchen and work area clean at all times according to the rules set by the hotel. 8. Follow the instructions and recommendations from the superiors to complete the daily tasks and assignments. 9. Ensure the highest standards and consistent quality in the daily preparation. 10. Keep up to date with the new menu or products, recipes and preparation techniques. 11. Comply with the hygiene practices and food preparations (including sanitation standards and safety procedures and standards consistently). 12. Reports to the Chef on discrepancies or mistakes and make improvements. 13. Clean all kitchen equipment, work tables etc, and arrange and label all ingredients for storage. 14. Assist in the preparation and checking of stocks during stock taking. 15. Effectively communicate while ensuring and maintaining effective and positive working relationships with colleagues. 16. Be professional and ensure personal grooming and good personal hygiene. 17. Ensure timeliness, quality, and deadlines are met. 18. Consults with superiors on daily requirements, for all events and functions and last-minute requests by guests. 19. All other tasks and responsibilities as required and directed by superiors or the Management.