COMMIS II (COLD KITCHEN)

•    Clean and maintain work area, equipment, dry store and coldrooms/freezer.
•    Assist in washing , peeling, cutting, shredding of vegetables, cleans, cuts, trims, grinds and debone meat, poultry and seafood.
•    Pick up food items from stores/receiving areas and arrange neatly in store/chillers/freezers.
•    Ensures that all company minimum brand standards have been implemented.
•    Work closely with other employees in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
•    Washes, peels, cuts, and seeds vegetables and fruits.
•    Cleans, cuts, and grinds meats, poultry, and seafood.
•    Dips food items in crumbs, flour, and batter to bread them.
•    Stirs and strains soups and sauces.
•    Weighs and measures designated ingredients.
•    Carries pans, kettles, and trays of food to and from workstations, stove, and refrigerator.
•    Stores foods in designated areas.
•    Cleans work areas, equipment and utensils, segregates and removes garbage
•    Distributes supplies, utensils, and portable equipment.
•    Carves various cooked meats.
•    Assists in quality control of items.
•    Sets up buffet presentations.