Commis

Job Description – Commmis • Directs and coordinates activities of kitchen staff to ensure efficient food preparation and service. • Checks storerooms, refrigerators, and freezers daily to minimize wastage and ensure proper inventory management. • Monitors quality and quantity of food received from suppliers; ensures adherence to standards. • Implements cost-saving and environmental initiatives. • Maintains cleanliness and operational efficiency of kitchen equipment and facilities. • Ensures compliance with sanitation, hygiene, and safety standards to prevent accidents. • Facilitates communication across kitchen staff and maintains positive relationships with other departments. • Maximizes productivity and morale among team members through motivation and discipline. • Reports accidents, health, and safety hazards promptly. • Attends training sessions as required and maintains necessary records and forms. Job Requirements • Proven experience as a Kitchen Supervisor or similar role in a hospitality or food service setting with atleast 2-3 years. • Knowledge of food safety, sanitation, and hygiene standards. • Strong leadership, organizational, and interpersonal skills. • Ability to manage a diverse team and maintain high morale and productivity. • Understanding of cost control and inventory management principles. • Certification in food safety and kitchen management is advantageous.