Commis Cook

Roles & Responsibilities

The Commis Cook is responsible for being part of the culinary team in driving stellar business profitability and productivity, providing outstanding service and adhering to all established standards & procedures.

ACCOUNTABILITIES :

Responsibilities include upholding a positive culture, ensuring quality, taste & presentation with attention to each preparation, that builds our strong reputation and brand with loyal following :

• Ensure every task is executed up to our strong standards, including mise en place.
• Prepare, cook & plate with precision according to recipes set that meets the specifications in quality and presentation in a timely manner.
• Avoid & minimise any food wastage, adhering to cost control measures with accuracy in the measurements of kitchen ingredients and food portions.
• Adhere to set standards, procedures, department rules and sanitation requirements, constantly improving upon for further effectiveness.
• Operate kitchen tools & equipment safely and responsibly, communicating any repairs needed.
• Ensure all products received are of high quality & consistent as per specifications according to business needs, taking the necessary actions accordingly otherwise.
• Conduct duties required for kitchen inventory with accuracy.
• Deal with stock rotation and ensure proper food temperatures during preparation, cooking and organisation of storage. Maintain any food / temperature logs accordingly.
• Follow through all kitchen opening, closing and administrative duties as directed, clearly communicating any assistance required, or anticipations of excess or insufficient ingredients.
• Constantly sharpen & strengthen culinary skills through training and / or self-study, being a role model to any junior team members.
• Adhere to the implementation of all action plans according to directions of the team.
• Ensure high standards of hygiene, sanitation & cleanliness in all areas, with all workplace safety and hygiene regulatory guidelines followed at all times.
• To maintain flexibility to perform other duties and projects as required and deemed necessary to support the Hotel’s overall business objectives.

KNOWLEDGE / QUALIFICATIONS :

1. A diploma holder preferably specializing in hotel / restaurant management or culinary arts, or equivalent experience is required. Minimum 2 years of relevant experience.

SKILLS :

Tell employers what skills you have

Recipes

Ability to Multitask

Adaptive

Ingredients

Cooking

Ability To Work Independently

Workplace Safety

Inventory

Sanitation

Attentive

Pressure

Excess

Culinary Skills

Asian Cuisine

Cost Control

Culinary Arts