Commis Cook (Hotel / Resort) - #1113266

Main Duties and Responsibilities

We are seeking a passionate culinary professional to join our team as our Commis.

As part of the team, the incumbent will help embed and strengthen our brand’s service & quality standards and establish the relevant protocols. 

Key Responsibilities

• Assist the Executive Sous Chef in preparation of ingredients for cooking, including portioning of food ingredients, chopping, and storing food before service.

• Weigh, measure, and mix ingredients according to recipes set by the Executive Sous Chef using various kitchen utensils and equipment

• Wash and peel (if required) fresh fruits and vegetables to prepare them for cooking or consumption

• Prepare and cook food according to recipes

• Serve food in proper portions onto dishes, plates, mugs, and bowls, ensuring proper plate appearance 

• Ensure proper portion, arrangement, and food garnish for service to guests

• Ensure food storage and cooking areas are clean after each shift/service

• Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines 

• Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption

• Follow and ensure compliance with food safety and handling policies and procedures

• Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests 

• Ensure the quality of the food items delivered by suppliers and notify reporting supervisor if a product does not meet specifications 

• Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to reporting supervisor. 

• Maintain up-to-date knowledge of food safety policies within the kitchen areas.

• Ability to work under demanding and strenuous situations

• Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that food wastage is controlled.

• Any other tasks as assigned by the Executive Sous Chef. 

Job Requirements 

• Professional qualification in a related field or capacity

• 1 to 2 years’ experience, preferably in the hospitality or food & beverage industry. 

• Candidates without experience are welcome to apply 

• Strong interpersonal, communication and organizational skills.

• Ability to work well in a team in a fast paced environment