A commis is responsible for day-to-day operation of their section. They must be able to perform their assigned tasks to support successful service of the entire kitchen. They must ensure maximum guest satisfaction through proper preparation and cooking techniques, mise en place and adherence to food safety.

Responsibilities:

• Ensure products are of the highest quality by preparing all food items according to standard recipes and portion sizes.
• Use and store ingredients properly, ensure FIFO and mise en place.
• Make use of tools and equipment carefully and ensure that it is regularly cleaned and sanitized.
• Establish cleanliness, orderliness and safety in the kitchen in compliance to all food safety and sanitation regulatory standards.
• Perform tasks and projects relevant to his tasks and as instructed by immediate superiors.

What we need:

• A bachelor’s degree in Hospitality Management, Culinary Arts or NC II Certification in relevant courses
• Previous experience in a similar function is preferred
• Food Safety related trainings such as HACCP, Food Safety and Sanitation trainings is an advantage
• Good culinary skills and ability to collaborate with a team
• Must have strong verbal and written communication and interpersonal skills
• A passion for food safety, quality and excellence
• Takes initiative and is self-motivated