1. Job Purpose
The Commis is responsible to assist in preparation of all sections and making them ready for the superiors.
2. Principal Accountabilities
2.1 Coordinates with Chefs to ensure correct quantities for bulk food preparation.
2.2 Cleaning, peeling, cutting of all food items according to the company’s standards and assuring efficient food service
2.3 Follows recipes and cooking procedures precisely
2.4 Ensures good quality and freshness of food items
2.5 Ensures accurate storage of food by using label and day-dots
2.6 Responsible for the proper cleaning and sanitary matters of working area and/or as delegated by the Head Chef
2.7 Handles all working material and equipment correctly and keeps it well cleaned
2.8 Reports all necessary repairs to his Superior
2.9 Follows all statutory hygiene and safety
requirements
2.10 Performs other duties pertinent to this job as assigned.
3. Communication & Working Relationships
Communicates professionally with the supervisor in charge and subordinates while keeping a productive working environment
4. Knowledge, Skills, and Experience
4.1 Minimum 2-3 years of kitchen experience
4.2 Understands oral and written instructions in English
4.3 Handles multiple priorities and works under stress
4.4 Maintains all international standards of health guidelines for food preparation and safety
4.5 Passes all required job-related tests
4.6 Ability to perform manual labor
5. Requirements of the job
5.1 Work involves moderate exposure to high temperatures, dust, fumes, smoke, and/or loud noises
5.2 Moderate physical activity, such as handling objects up to 25 kilograms and standing or walking for more than 6 hours per day
5.3 Work environment involves potential exposure to hazards or physical risks, which requires following basic safety precautions
