The Commis Chef’s primary responsibility is to assist with the preparation and cooking of ingredients and menu items as directed by the Head Chef.
Responsibilities:
· Complete assigned tasks in an efficient and timely manner
· Complete daily checks of all mis en-place to ensure freshness and quality standards
· Consistently offer professional, friendly and proactive Guest service while supporting fellow Colleagues
· Ensure adequacy of supplies at the cooking stations
· Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to hotel recipes and standards
· Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
· Follow kitchen policies, procedures and service standards
· Have full knowledge of all menu items, daily features and promotions
· Help to maintain a climate of smooth and friendly cooperation
· Maintain proper rotation of product in all chillers to minimize wastage/spoilage
· Prepare ingredients that should be frequently available (vegetables, spices etc.)
· Put effort in optimizing the cooking process with attention to speed and quality
Qualifications & Assets:
· At least 1-year experience working in a similar position
· Ability to work variable shift pattern
· Ability to work cohesively as part of a team
· Ability to multitask and work well under pressure in a fast-paced environment
· Excellent use of various cooking methods, ingredients, equipment and processes
· Highly responsible & reliable
· Knowledge of best cooking practices
