Garde Manger (Cold Kitchen)- Commis-I/Commis-II

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 CDP the shift on his/her section with regards to mise-en-place production and its service.
• Together with his/her CDP to write daily dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the CDP f 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 CDP 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 CDP 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 CDP.
• 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 Cold Kitchen COMMIS-I/COMMIS-II 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-