Commi

Primary Responsibilities

Operation

Stock up the assigned kitchen with raw materials and ingredients on a daily basis

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• Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them
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• Master all basic cooking methods like cutting of ingredients and preparing daily mis-en-place for the assigned station
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• Prepare food items as per standard recipe cards whilst maintaining portion control and minimizing wastage
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• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
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• Clean and maintain all equipment within the food production area
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• Promptly report any hazards, unsafe working conditions or equipment which requires repair or maintenance to immediate supervisor.\n

  Other Responsibilities

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• Be well versed in hotel fire & life safety/emergency procedures
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• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
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• Attend all briefings, meetings and trainings as assigned by management
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• Maintain a high standard of personal appearance and hygiene at all times
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• Perform other reasonable duties assigned by the assigned by the Management
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  Main Complexity/Critical issues in the Job

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• Practice strict control on food portioning and wastage, thereby ensuring gross food profitability
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