Commis I

About the role

Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them Promptly report any hazards, unsafe working conditions or equipment which requires repair or maintenance to immediate supervisor. Cooperate with staff in each section as assigned by the Executive Chef to ensure the proper use of equipment and efficient completion of all tasks.

What you'll do

• Stock up the assigned kitchen with raw materials and ingredients on a daily basis
• Prepare food items as per standard recipe cards whilst maintaining portion control and minimizing wastage
• Clean and maintain all equipment within the food production area
• Provide effective support to the team to enable them to provide a range of effective and efficient services
• Ensure to exceed guest expectations in quality and service of the food products

What you need

• 1–4 years in hotels, food & travel
• Food safety
• Food production
• MIS reporting
• Any graduate

What you get