Commis 3
- Responsible for the consistent production of food, assigned from time to time by the superiors to meet the expectations of quality, taste and texture while adhering to safety and hygiene standards of the Kitchen.
- Produces food for Breakfast, Lunch and Dinner or any other alcarte function following the standard recipes and using the correct and authentic ingredients to meet the correct taste, texture, colour and presentation.
- Keeps the working areas clean & tidy while working and afterwards.
- Strives to maintain all equipment in the department in good working condition.
- Takes part in training programmes conducted by Chef/Sous Chef in order to acquire knowledge and to optimize performance.
- Be well groomed at all times.
- Follows all Health & Safety rules and regulations of the kitchen to ensure that no contamination take place in the Department.
- Maintains a good working relationship with all staff in the Department to ensure a cordial working atmosphere.
- Informs the immediate supervisor of any illness prior to handling food in order to refer to the doctor to determine the nature of illness.
- Adheres to good personal hygiene practices required of a food handler.
- Assist the Chef De Partie in determining the quantities and food items to be ordered for the following day.
Qualifications
- Any combination of education, training or experience in culinary courses.
- 1 to 2 years in the same position in a 5-star resort, city hotel or cruise environment.
- Knowledge of a combination of Asian and European cuisine can be an added advantage.