Commis I - Butchery

Job Description

• Review the daily production sheets with Demi or Chefs de Partie or Sous Chef when the first is not present
• Prepare, and when required, delegate the production of the necessary food items in accordance with standards in a timely and efficient fashion to ensure that there is no interruption to guests service
• Actively participate in training of culinary skills to junior talents
• Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met
• Keep work station clean and organized including, but no limited to, fridges, freezers, counter tops and stove tops
• Ensure that station opening and closing procedures are carried out to standard
• Keep over-production and food waste to a minimum, ensure proper rotation, labelling and storing of food in order to reduce food cost expenses
• Ensure FIFO is practiced
• Operate all kitchen equipment and conduct them with safety in mind at all the times
• Ensure that all the food products are handled, stored, prepared and labelled properly and served safely in accordance with hotel and government food safety guidelines
• Report any and all deficiencies in kitchen equipment functionality and quality of food products to Chefs de Partie or Sous Chef in a timely fashion
• Compliance with all safety regulations of assigned tasks
• Ensure a clean and safe working environment with active participation in the hotel health and safety program
• Adhere to all environment policies and programs as required
• Make sure to log all information in the kitchen log book
• Briefing with talents on new happenings and follow up
• Cleaning schedule to follow
• Always do the line check
• Ensure full liaison with other members of the section and the kitchen team
• Strong communication with Chefs de Partie of the section
• Key relationship with all chefs and colleagues
• Daily data collection and reporting of issues as they arise
• Vegetables, dried goods and other food related items to be stored properly
• Understand and apply the principles of HACCP program
• Other reasonable duties as required