A. JOB PURPOSE

Commis chef is responsible for creating an exceptional culinary experience for the guests through preparation, cooking and food presentation. S/he also responsible for the correct handling and preparation of all food items and equipment. 

B. KEY OBJECTIVES

• Assist the reporting manager to plan and prepare quality service for the food and beverage production department.
• Must adhere to all sanitation regulations and requirements.

C. JOB ACCOUNTABILITIES

• Provide the highest and most efficient level of hospitality service to the guests.
• Works in the designated station as set by reporting manager.
• Able to organise the assigned work area and efficiently put away orders.
• Able to prepare food within recommended time frames to meet Guest expectations.
• Able to operate kitchen equipment like braising pan, baking ovens, stoves, grills, cutters, slicers and fryers.
• Able to produce quality product in a timely and efficient manner for the guests or staff.
• Responsible to maintain cleanliness, sanitation at the assigned work area.
• Responsible for preparing and cooking all food items by the recipe and to specification.
• Prepare ingredients for cooking, including portioning, chopping, and storing food.
• Prepare all menu items by strictly following recipes and yield guide.
• Cook food according to recipes, quality standards, presentation standards and food preparation checklist.
• Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes and other food items.
• Slices, grind and cooks’ meats and vegetables using a full range of cooking methods.
• Wash and peel fresh fruits, vegetables and able to weight, measure and mix ingredients on correct proportions.
• Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation and banquet cooking.
• Set-up the station with par stocks of menu items, and prepare the dishes designated for that station.
• Checks supplies and preparation lists, ensures all items are prepped in a timely fashion.
• Replenishes service lines as needed and restocks and prepares the workstation for the next shift.
• Ensures that all products are always stored properly in the correct location at the appropriate levels with appropriate tagging.
• Communicate any assistance needed during busy periods and report any incidents to the Sous Chef to ensure optimum service to guests.
• Check and ensure the correctness of the temperature of appliances and food.
• Serve food in proper portions on to correct serving vessels and plates.
• Wash and disinfect kitchen area, workstations, tables, tools, knives and other equipment.
• Maintain correct portion size and quality of the food to the Set standards.
• Minimise waste and maintain controls to attain forecasted food cost.
• Review status of work and follow-up actions required with the Head Cook before leaving with a thorough and complete hand over.
• Assists in providing on the job training & development of new cooks.
• Assists other Team Members in the kitchen when needed or perform any other tasks assigned by the reporting manager.

D. SKILLS / COMPETENCIES

• Excellent understanding of various cooking methods, ingredients, equipment and procedures.
• Able to work in a fast-paced environment with speed and quality.
• Great personal hygiene and grooming standards.
• Should be able to communicate, read and write clearly and effectively.
• Proactive with keen desire to learn

E. QUALIFICATIONS

• Bachelor’s degree in Culinary or Hotel Management.

F. EXPERIENCE

• Minimum 1 – 2 year of work experience in culinary operations in a Hospitality setup.
• Pre-opening experience will be an added advantage