Commis I

Operation

• 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.

People Management

• Provide effective support to the team to enable them to provide a range of effective ...