The Commis II will report to the Executive Chef via Sous Chef/CDP/DCDP and should have experience in North Indian & Chinese.
Responsibilities and essential job functions are:
To maintain a high standard of specified work in accordance with the Head Chef's instructions
To prepare, cook and serve food delegated as your responsibility, ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times under guidance from a senior chef
To monitor stock movement and be responsible for ordering on your section
To aid in achieving food cost, kitchen standard and overall objectives
To remove any hazards and make safe any defects in the kitchen or its equipment and report any problems to a senior chef
To assist with the acceptance and storage of deliveries and that all relevant company procedures are adhered to
To be punctual for work and report directly to the manager on duty on arrival in the kitchen
To have an understanding of menu planning, the implementation of stock controls, the importance of good stock management, and how this enables the kitchen to meet gross profit
To be responsible, whilst liaising with the Executive Head Chef, for self- development
To carry out and assist in the smooth running of the kitchen
To attend all meeting and training sessions as required
To comply with any reasonable request from your superiors
To assist on other sections or help with other duties when the kitchen is short staffed, in emergencies, and/or when number of covers require.
Job Type: Full-time
Pay: ?15,000.00 - ?18,000.00 per month
Work Location: In person
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