Commis 2 (South Indian)

Job description

Job Description

·  Stock up the assigned kitchen with raw materials and ingredients on a daily basis
·  Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them
·  Master all basic cooking methods like cutting of ingredients and preparing daily mis-en-place for the assigned station
·  Prepare food items as per standard recipe cards whilst maintaining portion control and minimizing wastage
·  Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
·  Clean and maintain all equipment within the food production area
·  Promptly report any hazards, unsafe working conditions or equipment which requires repair or maintenance to immediate supervisor.