Commis - Hot Kitchen

OBJECTIVE

To assist in overseeing and directing all aspects of the kitchen operation, working as an integral part of the kitchen team.

KEY DUTIES / RESPONSIBILITIES

• →Preparing thorough mise-en-place of all items featured on the menu
• →Preparing orders to established standards
• →Ensuring that assignments are carried out efficiently
• →Paying attention to portion control and food cost
• →May be assigned to other areas of the kitchen if required
• →Optimising the efficiency of their section
• →Maintaining effective communication between the kitchen and waiting staff
• →Responsible for proper storage of food in all areas

• →Cleaning and maintaining of work area, cold rooms and equipment
• →Ensuring that at the end of each shift, the area is left clean, neat and organised
• →Assisting all other Chefs to run the kitchen smoothly

• →At all times, keeping updated on product knowledge of resort and related activities
• →Resolving guest complaints to the guest’s satisfaction
• →Maintaining excellent grooming and hygiene ensuring all grooming standards are met in relation to personal grooming and uniform presentation
• →Complying with Resort Fire & Safety policies, initiatives
• →Abiding by all Work Place Health, Safety and Hygiene policies at all times
• →Abiding by the guidelines set out in the Employee Handbook
• →Carrying out any other duties as directed by your Manager or Supervisor

This is not an exhaustive list of responsibility; it is only an indication of the duties and responsibilities expected from you. You could be subject to any other duty and responsibility by the management as and when required.