Commis II

Operation:

• 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. 

People Management 

• Provide effective support to the team to enable them to provide a range of effective and efficient services. 

• Ensure to exceed guest expectations in quality and service of...