The Kitchen Commis III must have a helpful attitude, extending beyond guest’s expectations. The Kitchen Commis III can be designated to be in charge of any area at any time and therefore must have a full and comprehensive working knowledge of all areas within the Culinary Department.

The Kitchen Commis III will be reponsible for:

• monitoring the actual quality of items produced in the kitchen along with receiving.
• the proper cooking production according to forecasted business of food items along with freshness of products and serving time to minimize the amount of wastage.
• monitoring and assisting in all the sanitation procedures of all kitchen preparation areas, food receiving and storage areas along with the kitchen crew.
• all the food sequence of preparation to assure that the products are properly handled and prepared in accordance to recipes, assuring that the end products manifest the freshness and the standard required as mandated by the Chef de Cuisine.
• striving for guests and guest satisfaction.
• monitoring any cleaning whenever possible especially night cleaners and making sure that waste removal practices are followed to the full extent without contaminating or coming into contact of food items.
• checking periodically stock inventories given to the respective section, to follow them and to rectify them accordingly.
• following procedures related to handling of kitchen equipment.
• having a complete understanding of, and adhere to the company’s policy relating to Food hygiene and Safe Food Handling practices.