COMMIS 1/TUKANG MASAK

-To prepare, cook and serve food, while maintaining the highest possible quality and meeting agreed standards for food preparation and presentation are met at all times under guidance from a senior chef -Able to take the lead on a station as well as educate and guide junior chefs -To be able to work under pressure, for required hours in a heated environment -To be punctual for work and promptly report any personal emergencies that limit/disable the chef to perform duties -To monitor stock movement and be responsible for requisitioning items for your station, acceptance and storage of deliveries -To aid in achieving desired food costs, kitchen standards and overall objectives -To carry out daily and weekly activities such as, temperature checks, food labeling/dating, storage, scheduled kitchen cleaning -To remove any hazards and report any defects in the kitchen or equipment to a senior chef -To keep high standards of personal and kitchen hygiene -Assist in maintaining overall camaraderie in the kitchen -To be able to communicate clearly and effectively in a kitchen environment -To have an understanding of menu planning, the implementation of stock controls, the importance of stock management to enable the kitchen to meet gross profit targets -To be familiar with the opening and closing procedures of the kitchen and carry them out as expected