Commis 1 2 Cold Kitchen

ResponsibilitiesOrganizes together with the Chef de Partie shifting in the section with regard to mise en place production and its serviceTakes orders from his/her Chef de Partie and carry them out in the correct mannerIs responsible for completing the daily checklist regarding mise en place and food storageTogether with his/her Chef de Partie writes daily wine dry store food requisitions and kitchen transfers on the appropriate forms for the approval of Executive Chef/ Sous Chef in order to achieve the high stock rotation desired in his/her sectionMaintains good colleagues relations and motivate colleaguesWorks to the specifications received by the Chef de Partie regarding portion size quantity and quality as laid down in the recipe indexAttends daily meeting with the Chef de Cuisine and other meetings as requested by the Executive Chef/ Sous ChefChecks the main information board regarding changes in any Banquets or other information regarding the organizationReports any problems regarding failure of machinery and small equipment to the Chef de Cuisine and to follow up and ensure necessary work has been carried outPasses all information to the next shift about functionsMaintains the Hygiene and HACCP records in accordance to the regulationsOther tasks as assigned.QualificationsCompleted kitchen apprentice or chefs training courses for at least one yearAt least 1 or 2 years in a five start international chain hotelShould understand how to read recipes and a good knowledge of cookingGood communication skillsRemote WorkNoEmployment TypeFulltime#J-18808-Ljbffr