Commi

•Thorough knowledge of the establishment’s facilities and personnel involved.

•Good knowledge of food service techniques and menu contents.

•Strictly adheres to all recipes, methods and instructions from immediate supervisor.

•Maintain correct preparation and presentation of a consistent level for all food items prepared.

•Ensures food quality and standards are maintained at all times.

•Ensures that mis-en-place is completed prior to service.

•Adapt and respond to different shift patterns and section needs.

•Respond maturely to any given situation without hesitation.

•Report all important issues back to senior chef.

•Keep equipments and utensils clean and hygienic, report any faulty, broken or damaged equipment immediately to senior management.

•Maintain detailed understanding of the use of all electrical and mechanical equipment in the kitchen and observe the safety precautions when handling them.

•Ensures proper use and cleaning of equipment in order to prolong serviceability and prevent damage.

•Practice hygiene and sanitation procedures set by the hotel when handling food.

•Practice economy where food, paper supplies, electricity and water are concerned.

•Comply with HACCP standards and practices.

•Perform related duties and special projects as assigned.

PEOPLE

•Help train new hires on-the-job-trainees (On the Job Training) and cross-trainees in the kitchen section.

•Contributes and works as a team in the general operations of the kitchen(s), offering to assist fellow colleagues when required

•Utilize coaching skills and demonstrate the development of other team members

GENERAL

•Report for duty on time in accordance with the weekly rota.

•Communicate effectively with all other departments.

•Attend meetings, training sessions and any other required meeting or training session.

•Identify opportunities to innovate service delivery and product offering to meet and exceed client expectations.

•Ensure safe work practices are adopted at all time and report any OHS concerns immediately to your direct manager or HR Manager.

•Aware of the hotel fire and safety and emergency procedures

•Knowledgeable of the menu, food items and goods handled in designated area

•Constantly maintain a high standard of food preparation, control wastage and spoilage.

•Ensures a clean, professional appearance according to hotel grooming standards

•Follow discipline on all procedures (HACCP, Health and Safety, and Food Safety Management, Fire and Safety) effectively.

•Meet maximum creativity and understanding of food, by creating dishes and assisting with menu development.

•Achieve customer satisfaction rating of above expectations.

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PERSONAL CHARACTERISTICS

Education

•High School qualifications; any culinary certification

•Completion and awarded Basic Food Hygiene Certification

•Completion and awarded HACCP Certification is an advantage

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Experience

•At le...