Job Detail

• Working as a commis chef involves learning a lot of different skills in a short amount of time and then practicing those skills by implementing them in actual tasks throughout the kitchen.
• Able to gracefully receive constructive criticism as well as effectively carry out orders.
• Performs basic tasks of food preparation, cooks and serves any 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.
• Prepares appetizers plus meat and vegetables for entrees, as well as help with the proper presentation of the food.
• Observes and tastes food are being cooked, samples all food prepared.
• Assists Chef de Partie and Demi Chef de Partie to prepare A La Carte orders
• Learns and acts how to refill buffet table and keep it attractive during the operation hours.
• Controls temperature of cooking appliance, fries and cooks simple hot food items.
• Maintains work area to a clean, hygienic and tidy state at all times.
• Ensures that the equipment are properly handled and maintained.
• Assists senior chef in opening and closing the food outlets, including the food storing.
• To be punctual for work and report directly to the Supervisor
• Maintains a grooming standard at all times whether in the public eye or back areas.
• Reports any unusual incident, guest complaints, lost and found, breakage and losses to the superiors.
• Attends pre-meal briefing and de-briefing daily as well as other training sessions organized by the hotel
• Assists colleagues when required, be flexible and helpful at all time.
• Performs other tasks as assigned by superiors.