Job Description

Position - Commis II
Reports to - Chef De Cuisine
Education - High school education mandatory, Culinary degree/ diploma will
be beneficial
Pre-requisites - Previous Catering industry experience of up to 2 years
working as 'Commis II' in a well reputed stand-alone restaurant or a 5 Star
hotel.
Duties and Responsibilities:
1. Works in the designated station as set by the Chef de Cuisine.
2. Able to organise the assigned work area and efficiently put away orders.
3. Able to prepare and sell food within recommended time frames to meet
Guest expectations.
4. Able to operate kitchen equipment like ovens, pans, stoves, grills,
microwaves and fryers.
5. Able to produce quality product in a timely and efficient manner for the
guests or staff.
6. Responsible to maintain cleanliness, sanitation at the assigned work
area.
7. Responsible for preparing and cooking all food items by recipe and to
specification.
8. Prepare ingredients for cooking, including portioning, chopping, and
storing food.
9. Prepare all menu items by strictly following recipes and yield guide
10. Prepares, seasons and cooks a wide variety of meats, vegetables,
soups, breakfast dishes and other food items.
11. Slices, grind and cooks meats and vegetables using a full range of
cooking methods.
12. Wash and peel fresh fruits, vegetables and also able to weigh, measure
and mix ingredients on correct proportions.
13. Have general knowledge of cooking temperatures, making soups &
sauces, preparing entrees, vegetable preparation and a 'la carte
cooking.
14. Set-up the station with par stocks of menu items, and prepare the
dishes designated for that station.

15. Checks supplies and prep lists and ensures all items are prepped in a
timely fashion.
16. Replenishes service lines as needed and restocks and prepares the
workstation for the next shift.
17. Ensures that all products are stored properly in the correct location at
the appropriate levels at all times.
18. Check any assistance needed during busy periods and report any
incidents to the Chef de Cuisine to ensure optimum service to guests.
19. Check and ensure the correctness of the temperature of appliances and
food.
20. Serve food in proper portions on to correct serving vessels and plates.
21. Wash and disinfect kitchen area, workstations, tables, tools, knives and
other equipment.
22. Maintain correct portion size and quality of the food to the prescribed
standards
23. Minimise waste and maintain controls to attain forecasted food cost.
24. Review status of work and follow-up actions required with the Head
Cook before leaving.
25. Assists in providing on the job training & development of new cooks.
26. Assists other Team Members in the kitchen when needed or perform
any other tasks assigned by the management.

Job Type: Full-time

Pay: ?15,000.00 - ?18,000.00 per month

Benefits:

• Food provided

Schedule:

• Evening shift
• Morning shift

Supplemental pay types:

• Shift allowance