Commis I - South Indian

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Job Purpose

This position is responsible for maintaining high standards of food preparation and service in the appointed kitchen(s), according to the standards set by the Management.                               

Primary Responsibilities

Operation

• Stock up the assigned kitchen with raw materials and ingredients on a daily basis

• Be 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.

Other Responsibilities

• Be well versed in hotel fire & life safety/emergency procedures.

• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)

• Attend all briefings, meetings and trainings as assigned by management.

• Maintain a high standard of personal appearance and hygiene at all times.

• Perform other reasonable duties assigned by the assigned by the Management.

Main Complexity/Critical issues in the Job

• Practice strict control on food portioning and wastage, thereby ensuring gross food profitability.

• Completed kitchen apprentice or chefs training courses for at least one year       
• At least 1 or 2  years in a five start international chain hotel
• Should understand how to read recipes and a good knowledge of cooking
• Good communication skills