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