Job Description

As a Commis, you are also expected to comply with the conditions of the food hygiene policies. Control food stock and food costs in his section/kitchen. Cook food and prepare top-quality menu items promptly. Communicate assistance needed during busy periods. Commis I Chef are also required to ensure that all stocks are well maintained. Commis I also ensure that mise en place for food preparation is completed in your section. Ensure the quality of the food items. Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes, and preparation techniques Ensure and prepare mise-en-place for banquets and restaurant buffets as per the F.P Ensure the proper sanitation and cleanliness of surfaces and storage containers. Follow and maintain cleanliness and good hygiene practices in the kitchen. Inform the Chef of excess food items for use in daily specials. Inform F&B service staff of available items and available chef's special menu. Keep the work area at all times in hygienic conditions according to the rules set by the hotel Monitor the quality and quantity of food that is prepared. Operate kitchen equipment safely and responsibly. Prepare the daily mise-en-place and food production in different sections of the main pantry or satellites. To assist chef de partie in preparing food according to the requirements or recipes or standards, and the specifications for his department. To assist the chef with chopping, packing, and helping/learning with dishes. Attend the training being conducted and implement it in daily operations and improve the quality of food. You would need to follow the cleaning schedules for the kitchen and clean the section and other areas as directed. Need to be flexible and willing to help other departments at busy times as and when required.
Job Type: Full-time

Pay: ?17,000.00 - ?20,000.00 per month