Commis

Role & responsibilities

• Mise-en-place as per the Brands.
• Cooking and preparing high quality dishes.
• Assisting the Chef De Partie to preparation of the dishes.
• Being responsible for health and safety.
• Ensuring kitchen, personal and food hygiene.
• Ensuring food quality, consistency (portion size) and excellent standards are maintained for all dishes.
• Verifying stocks, optimal utilization of raw materials and preventing wastage.
• Ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Liaison with Kitchen Stewarding department for regular cleanliness schedule of crockery, workstation etc.
• Ensuring proper storage of ingredients, especially highly perishable one such as fish, meat, poultry cream, ice cream and so on.
• To ensure that guests are always receiving an exceptional dining experience representing true value for money.

Preferred candidate profile

• Secondary/High school education/Graduate Degree Holder (preferably Hotel Management).
• Additional certification(s) in HACCP, Culinary skills will be an advantage.
• Good reading, writing and oral proficiency in English language.
• Ability to speak other languages and basic understanding of local languages will be an advantage.
• Strong knowledge of different cuisine.

Perks and benefits

• Competitive Salary
• Yearly Bonus
• Duty Meal
• Career Growth