Commis

1. He/she will have to prepare their own inventory list for their station. 

1. He/she should have the ability knowledge and skill to fill in for another chef when he or she is absent from another station. Thus basic overall knowledge is required. 

1. Has to make sure that standard recipes and plating guides are followed at all times in her/his outlet 

1. Provides the Executive Sous Chef with daily market list for her/his outlet and controls personally all goods received in order to guarantee the quality and quantity 

1. Has to provide the Executive Sous Chef with recipes and costing as per the requirement 

1. Assists and proposes to the Executive Sous Chef & Executive Chef special Food Promotions Events and other Food related activities for her/his outlet 

1. Interacts and communicates with Outlet Supervisors on daily basis and makes sure all food items are sent to the Outlets are well explained. 

1. Controls food wastage without compromising on food quality. 

1. Recommends changes in systems and procedures to increase efficiency and improve service levels. 

1. Responsible for maintaining of records / documentation in his / her area as per operational control requirements. 

1. Maintains excellent intradepartmental communication by means of log books and various other memoranda as specified by the Executive Chef. 

1. Perform as per Operational Standards. 

1. Proper grooming at all times. 

1. Attend training classes as per schedule. 

1. Show fullest cooperation and respect within the team and other departments. 

1. Is aware of the daily activities and has product knowledge of all the hotel facilities. 

Qualifications :

HACCP: Full compliance with HACCP standards and certification 

Diploma or degree in vocational hospitality 2 3 years experience in 45 star Hotel 

Remote Work :

No

Employment Type :

Fulltime