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Commis II
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Duties and Responsibilities :
- Assist in the preparation and cooking of food items according to the chef s instructions and hotel standards.
- Ensure proper portioning, garnishing, and presentation of dishes.
- Maintain high standards of hygiene, cleanliness, and food safety in all kitchen areas.
- Follow standard recipes and portion control guidelines to ensure consistency and quality.
- Assist in the storage and rotation of ingredients, ensuring proper labeling and adherence to FIFO (First In, First Out) principles.
- Support senior chefs in the execution of daily menu requirements and special events.
- Operate kitchen equipment safely and efficiently under supervision.
- Monitor and report any stock shortages or equipment malfunctions to the senior chef or kitchen supervisor.
- Assist in cleaning and maintaining workstations, utensils, and kitchen equipment.
- Adhere to hotel policies, standard operating procedures, and occupational health and safety regulations.
- Participate in training and development programs to improve culinary skills and knowledge.
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