
Commis
2 days ago
I. MAJOR RESPONSIBILITIES AND DUTIES:
- Arranges the stocks in all storage areas of the kitchen for proper inventory control
- Prepares and cooks all menu items in his section in adherence to hotel standards
- Maintains cleanliness and sanitation in his workplace for hygienic and safety precautions
- Observes proper supply or stock rotation in the use of ingredients to avoid wastage/spoilage.
- Receives or picks up supply requests and double checks all requisitions against items delivered.
- Adheres to proper portioning standards in preparing menu items to maintain optimal food costs percentages.
- Checks current supply levels and preparation checklists for the timely replenishing of ingredients
- Prepares ingredients for cooking, slicing, chopping, dicing ingredients and storing them properly
- Communicates any assistance needed during busy or peak periods to minimize delays in food service
- Assists other team members in the kitchen when needed or when assigned by the Chef in Charge.
II. JOB SPECIFICATIONS
Educational Requirement
- Minimum high school graduate
- Experience Requirements
- At least 1 year experience in the kitchen
Leadership Skills
- Able to develop leadership skills for future succession
Technical Skills
- Able to operate and maintain ovens, stoves, microwaves, fryers, mixers, blenders, and similar equipment.
Other Qualifications
- Willing to work longer hours as required by the Chef de Cuisine
- Amenable to shifting schedules
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