Commis I - Moroccan Cuisine

Primary Responsibilities Operation • Stock up the assigned kitchen with raw materials and ingredients on a daily basis • Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them • Master all basic cooking methods like cutting of ingredients and preparing daily mis-en-place for the assigned station • Prepare food items as per standard recipe cards whilst maintaining portion control and minimizing wastage • Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) • Clean and maintain all equipment within the food production area • Promptly report any hazards, unsafe working conditions or equipment which requires repair or maintenance to immediate supervisor. Operational Management • Adhere to all recipes, methods and instructions from the Executive Chef. • Ensure that company and statutory hygiene standards are maintained. • Ensure that the preparation and presentation of food complies with the standards. • Responsible for the production, preparation and presentation of all food items, in the assigned function, to ensure highest quality at all times. • Ensure to maintain appropriate grooming standards, hygiene and code of conduct. • Coordinate operations with Department Coordinators, Supervisors and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services. • Ensure to prevent the use of contaminated products in any process of food preparation. • To ensure that the assigned Kitchen areas, equipments and utensils are always kept as per the standards. • Handle additional responsibilities as and when delegated by the Management.