Commis III - Cold Section

Duties & Responsibilities: • Works on all food production in the kitchen/area of responsibility as designated by their direct manager and manages shifts where required by the Chef de Partie/ Sous Chefs • Maximises guest satisfaction by providing the highest food quality consistent with cost control and profitability margins of the hotel kitchen • Assures adherence to Radisson standards of food quality, preparation, recipes, and presentation • Assures adequate supplies for all stations and communicated immediately to their direct manager when this is not possible • Assures proper safety, hygiene, and sanitation practices are followed • Ensures readiness and compliance in case of last-minute changes to reservations • Ensures that prices and portions are offered in accordance with food and beverage profit objectives • Certificate/Diploma in Culinary Arts or related field. • 1 2 years of experience in hotel or restaurant cold section. • Understanding of hygiene and food safety standards. • Ability to work in a fast-paced kitchen environment.