Commis Chef

POSITION OBJECTIVE Responsible for the basic preparation in a given section in the kitchen. Key Responsibilities - Cooperates and works together with the senior cook in the production of food in his section. • To assist the senior cook in performing his /her duties efficiently. • To collect required food items from the stores and the butchery. • Preparing mise-en-place according to direction given by the section head. • To follow the rules and regulations of hygiene and sanitation in the kitchen • Following and attending training classes and keeps records of new recipes and cooking procedures. • Maintains equipment in good, clean conditions and ensures repairs and maintenance are regularly carried out. • To Maintain food cost within the budget by controlling waste without compromising standards • Performs any other duties, which may be allocated from time to time Health, Safety and Security • Maintain the required standard of operational hygiene according to cleaning rotas at all times. • Be aware of the Restaurant policies and procedures relating to health, hygiene, and fire life safety and ensure your direct reports do the same. • Familiarize with emergency exits and evacuation procedures. General - Comply with the company's corporate code of conduct. • Familiarize yourself with the company values and model desired behaviors. • Perform tasks as directed by the Management in pursuit of the achievement of business goals.

Key Responsibilities include: Cooperates and works together with the senior cook in the production of food in his section; To assist the senior cook in performing his/her duties efficiently; To collect required food items from the stores and the butchery; Preparing mise-en-place according to direction given by the section head; To follow the rules and regulations of hygiene and sanitation in the kitchen; Following and attending training classes and keeps records of new recipes and cooking procedures; Maintains equipment in good, clean conditions and ensures repairs and maintenance are regularly carried out; To Maintain food cost within the budget by controlling waste without compromising standards; Performs any other duties as allocated from time to time; Maintain the required standard of operational hygiene according to cleaning rotas at all times; Be aware of the Restaurant policies and procedures relating to health, hygiene, and fire life safety and ensure your direct reports do the same; Familiarize with emergency exits and evacuation procedures; General - Comply with the company's corporate code of conduct; Familiarize yourself with the company values and model desired behaviors; Perform tasks as directed by the Management in pursuit of the achievement of business goals.