Commis Chef

• Set up stations and prepare mise en place as instructed by the Supervisor, following daily production charts according to business demands.
• Follow and ensure compliance with recipes, cooking procedures and use records to ensure food is tasty, well presented, fresh, correct portioned and safe.
• Follow the posted schedule and report at workstation on time.
• At the end of service periods, have sections cleaned and ready for following service periods.
• Take temperature checks and record as assigned by the Supervisor; record and report any unsafe temperatures found.
• Handle equipment properly and inform your supervisor on maintenance issue, break down and maintenance requests.
• Preserve and enforce preserving of energy by switching off all equipment after work or if not needed.
• Perform all other reasonable tasks as requested by management.
• Follow, execute and enforce hygiene standards at all time.
• Delegate tasks to station attendants and cooks and follow up on quality and accuracy of outcomes.
• Takes on other tasks in addition of the ones stated, in a reasonable framework.
• Adhere to safety guidelines at all times and report any unsafe work conditions and practices.
• Execute all assigned tasks as directed and delegated from his or her Supervisors or Manager.
• Check all food in fridges at the beginning and end of every shift; assist trainees and station attendants in their areas and correct and train them if necessary.

The ability to demonstrate and execute an exceedingly strong work ethic
2+ years managing a team of junior culinary
Skills to motivate and develop the culinary on your team
A passion for real, good food
An appreciation for the people you work with

Interesting training course provided by hotel and Rosewood group.
Service Charge.
Competitive salary and packages.
Professional working environment with international branding.

Cập nhật gần nhất lúc: 2022-05-23 19:22:03