Commis I

Able to prepare and sells food within recommended time frames to meet Guest expectations. Able to operate kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves and fryers. Able to produce quality product in a timely and efficient manner for the guests or staff. Responsible to maintain cleanliness, sanitation at the assigned work area. Responsible for preparing and cooking all food items by the recipe and to specification. Prepare ingredients for cooking, including portioning, chopping, and storing food. Prepare all menu items by strictly following recipes and yield guide. Slices, grind and cooks meats and vegetables using a full range of cooking methods. Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation and a la carte cooking. Set-up the station with par stocks of menu items, and prepare the dishes designated for that station. Checks supplies and prep lists and ensures all items are prepped in a timely fashion. Replenishes service lines as needed and restocks and prepares the workstation for the next shift. Ensures that all products are stored properly in the correct location at the appropriate levels at all times. Communicate any assistance needed during busy periods and report any incidents to the Excecutive Chef to ensure optimum service to guests. Check and ensure the correctness of the temperature of appliances and food. Review status of work and follow-up actions required with the Section Head before leaving. Assists other Team Members in the kitchen when needed or perform any other tasks assigned by the hotel management. Excellent understanding of various cooking methods, ingredients, equipment and procedures. Able to work in a fast-paced environment with speed and quality. Great personal hygiene and grooming standards. Should be able to communicate, read and write clearly and effectively.