Commis

• He/she will have to prepare their own inventory list for their station. 

• He/she should have the ability, knowledge and skill to fill in for another chef when he or she is absent from another station. Thus, basic overall knowledge is required. 

• Has to make sure that standard recipes and plating guides are followed at all times in her/his outlet 

• Provides the Executive Sous Chef with daily market list for her/his outlet and controls personally all goods received, in order to guarantee the quality and quantity 

• Has to provide the Executive Sous Chef with recipes and costing as per the requirement 

• Assists and proposes to the Executive Sous Chef & Executive Chef special Food Promotions, Events and other Food related activities for her/his outlet 

• Interacts and communicates with Outlet Supervisors on daily basis and makes sure all food items are sent to the Outlets are well explained. 

• Controls food wastage, without compromising on food quality. 

• Recommends changes in systems and procedures to increase efficiency and improve service levels. 

• Responsible for maintaining of records / documentation in his / her area as per operational control requirements. 

• Maintains excellent intradepartmental communication by means of log books and various other memoranda as specified by the Executive Chef. 

• Perform as per Operational Standards. 

• Proper grooming at all times. 

• Attend training classes as per schedule. 

• Show fullest cooperation and respect within the team and other departments. 

• Is aware of the daily activities and has product knowledge of all the hotel facilities. 

HACCP: Full compliance with HACCP standards and certification 

Diploma or degree in vocational hospitality, 2– 3 years experience in 4-5 star Hotel