Commis III (H-463-02)

Job Description:

• Knowledge about Food Safety and HACCP.
• Knowledge about hot food preparation and cold food preparation & presentation.
• Knowledge of 4 hour rule, buffet and ala carte menu preparation.

Technical skills & competencies:

• Pan Cooking Skills
• Knife Skills
• Grilling Skills
• FIFO
• Stir frying Skills
• Frying Skills
• Basic Communication
• Initiative
• Problem Solving
• Job Knowledge
• Appearance/Hygiene
• Systems Adaptability
• Aptitude/Suitability for Position
• Team Work
• Ethics & Integrity

Requirement:

• 02-03 years of relevant experience
• Matriculation or above
• 20-30 year's age