Ensures proper handling of equipment by preventing loss and damage to assets and goods .
Contribute to maintaining the operations’ reputation/image and implementing enhancements where possible
Ensure and enforce all the established food specifications, recipes, sanitation and hygience policies to the highest standard
Prepare, cook and garnish requested items ensuring that the highest levels of quality for food preparation, hygiene and presentation standards are met at all times
Assist the Chef de Partie in ensuring that food production and quality are consistent with the needs of the restaurant and in conformity with the set standards and instructions
Cooperate with the Kitchen Sous Chef/Chef de Partie on suggesting new recipes/ dishes/ systems where applicable and support the Chef de Partie in assessing the par level needed for products
Train newly hired Commis on their key responsibilities ensuring transfer of knowledge in the area of expertise and reflecting the importance of all the statutory regulations
Follow security/fire/safety procedures according to the set rules and regulations and report any incidents to hierarchy
Technical Degree in F&B/ Hospitality Management
1-2 years of experience in F&B operations
Knowledge in various cuisines, cooking techniques and cooking sections
