OVERVIEW
OF ROLE
I is responsible for preparing and cooking high-quality food products
in accordance with hotel standards, recipes and presentation
guidelines.
This
role supports the Chef de Partie and Sous Chef in the daily kitchen operations
while maintaining consistency, hygiene, food safety and operational excellence.
The Commis I contributes to delivering exceptional culinary experiences through
teamwork, attention to detail and a passion
for hospitality.
preferred.
knowledge of food preparation, cooking techniques and kitchen
operations.
of HACCP and food hygiene practices preferred.
to work shifts, weekends and public holidays.
preferred.
knowledge of food preparation, cooking techniques and kitchen
operations.
of HACCP and food hygiene practices preferred.
to work shifts, weekends and public holidays.
preferred.
knowledge of food preparation, cooking techniques and kitchen
operations.
of HACCP and food hygiene practices preferred.
to work shifts, weekends and public holidays.
DUTIES & RESPONSIBILITIES
however the list is not exhaustive.
food for guests and team members efficiently, economically and hygienically
according to standard recipes and procedures.
the Chef de Partie and Sous Chef in the smooth day-to-day operation of
the kitchen.
• Assist in the preparation and presentation
of high-quality food items across all meal periods.
en place is prepared and stocked appropriately
for service.
• Follow recipes, portion control and plating
guides accurately and consistently.
consistency in taste, quality and presentation
standards.
• Assist with banquet, event and off-site catering
operations when required.
• Monitor freshness and quality
of ingredients and ensure proper stock rotation.
inventory checks and minimize food wastage through proper handling
and storage.
• Ensure timely preparation and replenishment
during service periods.
• Learn and adapt to menu
updates, seasonal offerings and operational changes.
positively and professionally to feedback from supervisors and guests where
appropriate.
EXPERIENCE
• Ensure consistency
in pastry quality, taste and presentation at all
times.
• Monitor pastry
production and product quality to ensure proper utilisation and minimal
wastage.
• Check that pastry items
prepared by team members meet required standards and make necessary adjustments
where needed.
• Ensure all pastry
and dessert items are prepared and delivered in a timely
manner.
• Respond professionally
and efficiently to guest requests and dietary
requirements.
• Maintain a positive
and professional attitude towards guests and team members at all
times.
COMMUNICATION
• Maintain
a professional and positive attitude towards team members
and supervisors.
• Work collaboratively
with all culinary and stewarding team members to ensure smooth kitchen
operations.
• Attend and actively
participate in training sessions, briefings and departmental
meetings.
• Demonstrate willingness
to learn and continuously improve culinary knowledge and technical
skills.
• Support colleagues
during busy operations and service periods.
departmental goals and operational excellence.
• Maintain
cleanliness and organization of kitchen workstations, storage areas
and equipment.
• Adhere strictly
to HACCP, FSMS and food hygiene standards at all
times.
• Ensure proper
sanitation procedures are followed for all kitchen equipment
and utensils.
• Use kitchen equipment,
tools and machinery safely and appropriately.
malfunctions promptly.
• Maintain excellent
personal hygiene and grooming standards.
regulations.
QUALITY
• Support the delivery
of exceptional culinary experiences for guests.
standards and presentation expectations.
preparation and presentation.
•
Maintain consistency and efficiency to support overall guest
satisfaction.
team members are trained and compliant with safety
procedures.
a safe and secure environment for guests and team members.
and enthusiasm for culinary operations.
• Maintain high standards of cleanliness, food
quality and consistency.
• Be organized, disciplined and efficient in a fast-paced kitchen
environment.
• Show initiative and willingness to continuously develop culinary
skills.
•
Uphold professionalism and teamwork at all times.
through attitude, grooming and work ethic.
