Commi I/II (Continental)

Role & responsibilities

• To maintain good standards of hygiene in the unit and enforce strict health and hygiene standards.
• To ensure that all stocks are kept under optimum conditions.
• To assist with menus planning and costing
• Ensure adequacy of supplies at the cooking stations
• To provide innovative menu ideas
• Support the Demi Chef de Partie or Commis I in the daily operation and work.
• Work according to the menu specifications by the Jr. Sous Chef / Chef de Partie.
• Keep work area at all times in hygienic conditions according to the rules set by the hotel.
• Control food stock and food wastages in his section.
• Prepare the daily mis-en-place” and food production in the dedicated sections & follow the instructions and recommendations from the immediate Superiors to complete the daily tasks.
• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques.
• Coordinate and participate with other sections of requirements and cleanliness.

Education and Experience:

• Formal training in Culinary Arts.
• Degree/Diploma in food production from any reputed institute.
• Must have at least 4 to 6 years practical culinary experience.

Language Skills:

• Ability to speak, read, analysis, and interpret standard of performance manuals, technical procedures, manual or statutory regulations.

Computer Skills:

• Working knowledge of various computer software programs including, but not limited to, Word-processing, spreadsheets, and emails.

Food and Accommodation will be provided