Commis 2

Your day to day

Your responsibilities:

• Ensure the efficient operation of such food production in areas in charge of by the Sous Chef/Chef De Partie.
• Ensure safe, quality food products and complete guest satisfaction.
• Responsible to maintain all standards set by the Sous Chef/Chef De Partie establishes the manner and means to train personnel in his/her area of responsibility According to standard operating procedures.
• Maintain the highest food quality and controls for all food products Served in all areas, accordingly
• Share overall responsibility of proper storing procedures, food orders, food Cost, equipment, sanitation and hygiene with the Chief Steward and the entire Stewarding team.
• Comply and follow the highest health, sanitation and safety, Standards necessary in food handling and overall cleanliness.
• Guarantee that menus, recipes, methods, pictures and specifications given by. The Sous Chef/Chef De Partie is followed exactly.
• Attend required training related to HACCP, on-job, service and other subjects.

What we need from you

• Minimum of 1 year experience as a Commis Chef in a hotel/restaurant.
• Strong background in HACCP procedures and application
• Good practical, operational and adequate administrative skills.
• A true team-player mentality and flexible attitude towards a diverse set of tasks