Commis I - South Indian Cuisine

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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 of 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.

People Management

• Provide effective support to the team to enable them to provide a range of effective and efficient services.
• Ensure to exceed guest expectations in quality and service of the food products.
• Cooperate with staff in each section as assigned by the Executive Chef to ensure the proper use of equipment and efficient completion of all tasks. 
• Maintain personal grooming and hygiene to ensure standards are maintained. 
• Liaise with the Catering and Stewarding Departments in a professional manner to ensure event objectives are achieved and standards are maintained at all times.

Financial Management

• Identify optimal and cost effective use of the resources.
• Facilitate the stock take and stock rotation for the assigned section.
• Monitor the operation to ensure that food wastage is minimized and to maintain cost effectiveness and profitability in all areas.  

• Minimum Primary school education
• Minimum 1 year of relevant experience in a similar capacity
• Oral proficiency in English language.