Commis II - Western Kitchen

POSITION OVERVIEW

• To assist Executive Chef and other senior chefs in the smooth running of Kitchen that all areas of Kitchen are maintained to Hotel Standard

• To prepare food on a daily basis according to business requirements.

• Check inventory quality and control stock level to ensure rotation and avoid wastage.

• Keep balance between cost control and food quality.

• Maintain proper Hygiene & Safety implementation in accordance to HACCP requirements.

• Utilization of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu.

• Introduces and tests the market with new products which are market-orientated in terms of price and product

• Recycle food wastage manning