The Commis Chef’s primary responsibility is to assist with the preparation and cooking of ingredients and menu items as directed by the Head Chef.

Responsibilities:

– Complete assigned tasks in an efficient and timely manner

– Complete daily checks of all mis en-place to ensure freshness and quality standards

– Consistently offer professional, friendly and proactive Guest service while supporting fellow Colleagues

– Ensure adequacy of supplies at the cooking stations

– Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to hotel recipes and standards

– Ensure the cleanliness and maintenance of all work areas, utensils, and equipment

– Follow kitchen policies, procedures and service standards

– Have full knowledge of all menu items, daily features and promotions

– Help to maintain a climate of smooth and friendly cooperation

– Maintain proper rotation of product in all chillers to minimize wastage/spoilage

– Prepare ingredients that should be frequently available (vegetables, spices etc.)

– Put effort in optimizing the cooking process with attention to speed and quality

Qualifications & Assets:

– At least 1-year experience working in a similar position

– Ability to work variable shift pattern

– Ability to work cohesively as part of a team

– Ability to multitask and work well under pressure in a fast-paced environment

– Excellent use of various cooking methods, ingredients, equipment and processes

– Highly responsible & reliable

– Knowledge of best cooking practices