Continental- DCDP/ Commis-I

Condition of Work Flexible working hours in kitchens in diverse locations that may also include work in alternative outlets. There may be some exposure to smoky environments and harsh variations in weather conditions. Some heavy lifting may be required when on duty. Purpose/Scope Cook any food on a daily basis according to business requirements and to the Brand and Company standards. Main Duties Organize together with the Sous Chef the shift on his/her section with regards to mise-en-place production and its service. Together with his/her Sous Chef to write daily dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Head Chef / Sous Chef in order to achieve the high stock rotation desired in the section. Maintain good employee relations and motivate colleagues Work to the specifications received by the Sous Chef regarding portion size, quantity and quality as laid down in the recipe step-by-step Responsible for completing the daily checklist regarding mise-en-place and food storage. Attend daily and monthly meetings and other meetings as requested Report any problems regarding failure of machinery and small equipment to the Sous Chef and to follow up and ensure the necessary work has been carried out. Check the main information board regarding changes or reorganization. Keep the section clean and tidy. Accidents and sickness to be written in log book and reported to the Head Chef / Sous Chef. Have a complete understanding of and adhere to the Clubs policy relating to fire, hygiene and safety. The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate. If you are an experienced Continental DCDP/COMMIS-I looking for a new challenge and are ready to bring your culinary expertise to a prestigious club, apply now to join our team. Interested candidates can share their updated CV on- 7506711905 or careers@mcasak.com