Commis I - Filipino Cuisine

• Set up preparation area (includes utensils, pots and pans, cutting boards and knives). As defined by the outlet or section in charge.
• Should have good knowledge in Filipino Cuisine
• Performs duties as required by section in charge.
• Must keep work area clean at all times and make sure correct use of equipment chillers and freezers.
• Helps the set up of daily buffet as per standards.
• Collects dry store, fruits, vegetables, dairy, raw meat and fish/Sea food requisitioned by the outlet or section in charge.
• Participates in the daily mise en place delegated by the outlet or section in charge.
• Must be willing to learn and attend any training scheduled by department head for the benefit of the employee and organization
• Prompt work pattern and must remain flexible at all times
• Must be willing to be rotated in carious kitchen sections as required

CosT CONTROL AND PROFITABILITY

• Deals with spoilage, breakage and accident efficiently in accordance to the required standard.
• Abides by the instructions given by Superiors.

LAWS, REGULATIONS & POLICIES

• Ensures compliance with business operations laws
• Ensures compliance with hospitality operations laws
• Ensures compliance to all applicable laws, and corporate standards and guidelines