Support direct Central Kitchen Manager in the daily operation and work according to the menu specifications.
Always keep work area in hygienic conditions according to the rules set by the restaurant
Control food stock and food cost in your section.
Prepare the daily mis-en-place and food production in different sections of the main kitchen.
Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks.
Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes, and preparation techniques,
Coordinate and participate with other sections of requirements, cleanliness, wastage, and cost control.
Ensure that you operate within the appropriate legislation and the appropriate records are maintained up to date, including health & safety, hygiene, equal opportunities, HACCP and any other legislation as appropriate.
What Are We Looking For?
Minimum high school academic.
At least 1 Year experience in a Commi Kitchen
Knowledge of legal requirement for health and safety, HACCP environmental health.
Positive, dynamic, creative, and dedicated team player with the ability to work in a multicultural environment and under difficult condition
