Commis II

The Commis II is responsible for below tasks and others assigned by thier departments as necessary.

• With the restaurant, assist the other chefs to organize all activities within a restaurant kitchen area.
• Assist in taking care of daily food preparation and duties assigned by the superiors to meet the standard and the quality Set: Allowing an item to go from a soft or liquid state to a firmer, more solid state./p>">set by the Restaurant.
• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
• Coordinates daily tasks with the Sous Chef or Chef De Partie.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Support the development of Restaurant cuisine concepts and standards.
• Adhere to the food preparation and guidelines to ensure consistent quality culinary offerings to our guests.
• Maintain food safety and protection.
• All food in working areas should be in compliance with food handling techniques, including dating, proper storage, rotation, etc.
• Maintain basic food safety and sanitation practices.
• Maintain outlet safety at all times.
• Participate in departmental training to improve departmental skills and hotel services levels, providing associates the training and resources to take care of our guests.
• Adhere to hotels service standards.
• Carry out any other duties as required by management.

Job Specifications:

• Must have at least 1-year relevant experience in similar role

• High School Diploma or relevant certificate
• Strong knowledge of cooking methods, kitchen equipment, and best practices.
• Accuracy and speed in handling emergency situations and providing solutions
• Teamwork-oriented
• Ability to Work Under Pressure, Self-Motivated and possesses Creative Problem-Solving Skills
• Exceptional Customer-Service Skills