Commis Chef

As a Commis, you are responsible for complying with the conditions of the food hygiene policies. Accepting store deliveries is also a part of your duties. You need to coordinate and participate with other sections to ensure requirements, cleanliness, wastage, and cost control are maintained. Key Responsibilities: - Control food stock and food cost in your section/kitchen. - Cook food and prepare top-quality menu items in a timely manner. - Communicate assistance needed during busy periods. - Ensure all stocks are well maintained. - Ensure mise en place for food preparation is completed in your section. - Maintain the quality of food items. - Follow proper sanitation and cleanliness practices in the kitchen. - Innovate buffet preparation and presentation. - Inform Chef of excess food items for use in daily specials. - Inform F&B service staff of available items and chef special menu. - Keep work area hygienic at all times. - Monitor the quality and quantity of prepared food. - Operate kitchen equipment safely and responsibly. - Prepare daily mise-en-place and food production in different sections of the main pantry. - Prepare fresh ingredients for cooking according to recipes/menu. - Maintain food logs. - Support Demi Chef de Partie or Commis in daily operations. - Assist chef de partie in preparing food according to requirements, recipes, standards, and specifications. - Assist chef with chopping, packing, and helping/learning with dishes. - Attend training sessions and implement learnings in daily operations to improve food quality. - Follow cleaning schedules for the kitchen and clean sections and other areas as directed. - Work according to the menu specifications provided by the Chef de Partie. Qualifications Required: - Full-time job availability. Benefits: - Food provided - Paid sick time - Paid time off Work Location: In person As a Commis, you are responsible for complying with the conditions of the food hygiene policies. Accepting store deliveries is also a part of your duties. You need to coordinate and participate with other sections to ensure requirements, cleanliness, wastage, and cost control are maintained. Key Responsibilities: - Control food stock and food cost in your section/kitchen. - Cook food and prepare top-quality menu items in a timely manner. - Communicate assistance needed during busy periods. - Ensure all stocks are well maintained. - Ensure mise en place for food preparation is completed in your section. - Maintain the quality of food items. - Follow proper sanitation and cleanliness practices in the kitchen. - Innovate buffet preparation and presentation. - Inform Chef of excess food items for use in daily specials. - Inform F&B service staff of available items and chef special menu. - Keep work area hygienic at all times. - Monitor the quality and quantity of prepared food. - Operate kitchen equipment safely and responsibly. - Prepare daily mise-en-place and food production in different sections of the main pantry. - Prepare fresh ingredients for cooking according to recipes/menu. - Maintain food logs. - Support Demi Chef de Partie or Commis in daily operations. - Assist chef de partie in preparing food according to requirements, recipes, standards, and specifications. - Assist chef with chopping, packing, and helping/learning with dishes. - Attend training sessions and implement learnings in daily operations to improve food quality. - Follow cleaning schedules for the kitchen and clean sections and other areas as directed. - Work according to the menu specifications provided by the Chef de Partie. Qualifications Required: - Full-time job availability. Benefits: - Food provided - Paid sick time - Paid time off Work Location: In person