The Commis Cook is responsible for being part of the culinary team in driving stellar business profitability and productivity, providing outstanding service and adhering to all established standards & procedures.
ACCOUNTABILITIES:
Responsibilities include upholding a positive culture, ensuring quality, taste & presentation with attention to each preparation, that builds our strong reputation and brand with loyal following:
- Ensure every task is executed up to our strong standards, including mise en place.
- Prepare, cook & plate with precision according to recipes set that meets the specifications in quality and presentation in a timely manner.
- Avoid & minimise any food wastage, adhering to cost control measures with accuracy in the measurements of kitchen ingredients and food portions.
- Adhere to set standards, procedures, department rules and sanitation requirements, constantly improving upon for further effectiveness.
- Operate kitchen tools & equipment safely and responsibly, communicating any repairs needed.
- Ensure all products received are of high quality & consistent as per specifications according to business needs, taking the necessary actions accordingly otherwise.
- Conduct duties required for kitchen inventory with accuracy.
- Deal with stock rotation and ensure proper food temperatures during preparation, cooking and organisation of storage. Maintain any food/ temperature logs accordingly.
- Follow through all kitchen opening, closing and administrative duties as directed, clearly communicating any assistance required, or anticipations of excess or insufficient ingredients.
- Constantly sharpen & strengthen culinary skills through training and/ or self-study, being a role model to any junior team members.
- Adhere to the implementation of all action plans according to directions of the team.
- Ensure high standards of hygiene, sanitation & cleanliness in all areas, with all workplace safety and hygiene regulatory guidelines followed at all times.
- To maintain flexibility to perform other duties and projects as required and deemed necessary to support the Hotel’s overall business objectives.
KNOWLEDGE / QUALIFICATIONS:
1. A diploma holder preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required. Minimum 2 years of relevant experience.
SKILLS:
- Knowledgeable and passionate about European and Asian cuisine preferred, with the ability to multi-task & work efficiently under pressure.
- Positive, attentive, adaptive, strong team player and well-disciplined with an eye for detail, whilst still having the ability to work independently with minimum supervision.
