Commis

Job Description : Commis I

1. Prepare, cook, and present dishes as instructed by the Chef de Partie or Sous Chef/Head Chef, including food preparation for banquets, breakfast service, events, and à la carte menus.
2. Maintain a professional and positive attitude towards colleagues and supervisors alike, and behave in accordance with the established hotel rules at all times.
3. Be disciplined and follow proper work practices at all times. Check and maintain personal hygiene, clean uniform, sanitation, and cleanliness of the workstation and sanitation of work tools.
4. Be aware of the dangers of contaminated food and the need for proper checking and turnover of the mise-en-place in the refrigerators. Report to their supervisor on any problems to take appropriate actions.
5. Assist in all preparations as instructed. Clean, cut, and trim all products as instructed, making all the basic sauces and stocks, and preparing all the basic mise-en-place as instructed.
6. Collect mise-en-place, seafood, and meats from the Butcher and check that all inter-kitchen transfers correspond to the requirements.
7. Check all equipment belonging to their workstation and ensure that all are in good working order. Report any issues to the supervisor for prompt action and necessary maintenance requests.
8. Perform any general duties as defined by their supervisor and help in any other departments or sections in the kitchen if required and as instructed by their supervisor.
9.  Assist in cleaning the refrigerator, setting up the workstation for the day, and ensuring general cleanliness and sanitation in collaboration with the Stewarding Department.
10. Ensure proper storage and temperature control of all products to maintain quality and prevent contamination.
11. Attend any training sessions as instructed by their supervisor and stay updated on new procedures, continuously working on upgrading their general knowledge and technical skills.
12. Assist in collecting all foodstuffs from the general storeroom, checking requisitions properly, and ensuring food transport trolleys are clean, ready, and in good working condition.
13. Assist in the preparation and finishing of all dishes during the service period, ensuring quality and consistency as per hotel standards.
14. Maintain the cleanliness of their workstation at all times, sanitising working tools several times a day in accordance with hygiene rules.
15. Take notes on new recipes and procedures, keeping their learning process ongoing at all times to improve their professional knowledge.
16. Act as a mentor to junior commis staff, providing guidance and ensuring adherence to kitchen SOPs.
17.  This is by no means an exhaustive list and is subject to changes according to the nature of the business at hand, menu content, or any other operational requirements.
18. Perform any other duties that may be required by Management from time to time