Commis

Preparation of food to satisty guests demands.

Duties & Responsibilities

• Responsible for all the food sequence of preparation to assure that the products are properly handled and prepared in accordance to recipes.
• Ensure proper cooking production according to forecasted business of food items along with freshness of products and serving time to minimize the amount of wastage. 
• Ensures that mise en place is completed prior to service.
• Monitor and assist in all the sanitation procedures of all kitchen preparation areas, food receiving and storage areas. 
• Practices the hygiene and sanitation procedures set by the hotel when handling food. 
• Acquainted and familiar with the use of all electrical and mechanical equipment in the kitchen and observes the safety precautions when handling them.
• Contributes and works as a team in the general operations of the kitchen(s) and offers to assist colleagues when required.

Requirements

• School Certificate.
• Minimum 1 year experience in 4-5 star hotels.
•  NTC 3 or equivalent qualifications.
• Good communication skills both in English and French.
• Excellent team spirit.
• Willingness to work extra hours according to business demands.