Job Summary
Job Description
The role involves stocking the kitchen with raw materials and ingredients daily. Responsibilities include understanding and safely operating all electrical and mechanical kitchen equipment, mastering basic cooking methods such as ingredient cutting, and preparing daily mise en place for the assigned station. The Commis will also prepare food items according to standard recipe cards, ensuring portion control and minimizing waste. Adherence to hotel food safety and hygiene standards (HACCP) is crucial. Additionally, the role requires cleaning and maintaining all equipment in the food production area and promptly reporting any hazards or equipment requiring repair to the supervisor.
Must have:
- Stock kitchen with raw materials
- Familiar with kitchen equipment
- Master basic cooking methods
- Prepare food per recipe
- Maintain portion control
- Minimize wastage
- Adhere to HACCP standards
- Clean and maintain equipment
- Report hazards
Job Details
Job Description
- Stock up the assigned kitchen with raw materials and ingredients on a daily basis
- Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them
- Master all basic cooking methods like cutting of ingredients and preparing daily mis-en-place for the assigned station
- Prepare food items as per standard recipe cards whilst maintaining portion control and minimizing wastage
- Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
- Clean and maintain all equipment within the food production area
- Promptly report any hazards, unsafe working conditions or equipment which requires repair or maintenance to immediate supervisor.
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