COMMIS 2

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.

1. Provide the highest and most efficient level of hospitality service to the hotel guests.
2. Works in the designated station as set by Executive Chef and/or Sous Chef.
3. Able to organize the assigned work area and efficiently put away orders.
4. Able to prepare and sells food within recommended time frames to meet guests' expectations.
5. Able to operate kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves and fryers.
6. Able to produce quality product in a timely and efficient manner for the guests or staff.
7. Responsible to maintain cleanliness, sanitation at the assigned work area.
8. Responsible for preparing and cooking all food items by the recipe and to specification.
9. Prepare ingredients for cooking, including portioning, chopping, and storing food.
10. Prepare all menu items by strictly following recipes and yield guide.
11. Cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
12. Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes, and other food items.
13. Slices, grind and cooks meat and vegetables using a full range of cooking methods.