Commis I (Bakrey and Confectionary)

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• 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.

• 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.

• Previous experience in the culinary field required
• Diploma\Certification in a Culinary discipline an asset
• Highly responsible & reliable
• Ability to work well under pressure in a fast paced environment
• Ability to work cohesively with fellow colleagues as part of a team
• Turkish citizen