Commis Cook

a)      Duties:

-          Wears issued uniform and name badge whenever on duty, from “clock-in" to "clock out”.

-          Maintains proper grooming and hygiene habits as defined in the “personal hygiene” section of the Food and Beverage Manual.

-          Maintains issued uniform including name badge in good, clean condition, without tears or stains.

-          Complies with the hotel’s house rules and conduct codes as stated in the employee handbook and as distributed at orientation.

-          Be able to describe the tasks that you are to perform in an emergency as outlined in the hotel’s loss-prevention procedures manual.

-          Complies with energy conservation and job safety procedures which management defines in the hotel’s Loss Prevention Procedures Manual or in postings.

-          Maintains a clean and neat work area.

-          Immediately inform sous chef /Executive Chef upon gaining knowledge of a hazardous situation, emergency or threat to the security of guests, employees or hotel assets.

-          Responds immediately in a courteous manner to guest requests; if unable to personally fulfill guest requests, immediately notifies supervisor.

-          Assists (as requested by Management) in emergency duties which are outside those duties as defined under ”specific tasks", but which are determined by Management

-          to be directly and urgently related to guest satisfaction and / or the welfare or safety of guests, employees or hotel assets.

b)     Responsibilities:

-          Maintain the high standard of hygiene and sanitation.

-          Maintain the personal grooming.

-          Work with other fellow worker in effectively and efficiently.

-          Keep tidy and maintain the cleanliness of the work area and kitchen storage.

-          Familiar with daily mis en place.

-          Familiar with the menu including presentation.

-          Work closely with Demi Chef de Partie and or Chef de Partie to achieve the standards.

-          Taste and check the food before going out to the guest including quality.

-          Follow the duty roster.

-          Familiar with kitchen equipment and utensils procedure and usage.       -.  ,

-          To cook all food according to menu by following recipe.

-          Maintain food quality and good fresh quantity.

-          Maintain the rotation of the items used in buffet and functions.

-          May be requested to perform other related or unrelated duties as and when required by the management.

-          Be familiar with the location of fire prevention equipment such as fire blanket and extinguisher