Commis II - Main Kitchen

ResponsibilitiesStock up the assigned kitchen with raw materials and ingredients on a daily basisBe familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them.Master all basic cooking methods like cutting ingredients and preparing daily mis‑en‑place for the assigned station.Prepare food items as per standard recipe cards whilst maintaining portion control and minimizing wastage.Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)Clean and maintain all equipment within the food production area.Promptly report any hazards unsafe working conditions or equipment which requires repair or maintenance to immediate supervisor.QualificationsHigh School degreePrevious experience in a Food & Beverage/Restaurant operations rolePassion for teamworkExcellent guest service skillsKnowledge of basic preparation presentation and preservation of foodBasic knowledge of hygiene and safety proceduresRemote WorkNoEmployment TypeFull-time#J-18808-Ljbffr