commis 1, atria restaurant (6746)

Assist the Demi Chef de Partie, Chef de Partie in the preparation, production and service of food items of the kitchen within the designated area. The job holder must be familiar with all policies and procedures of the department, F&B standards, Health & Hygiene, Fire & Safety standards. 

Key Duties and Responsibilities

• Follow the standard recipes, methods of preparation and presentation according to the department/hotel standard as laid down by the Sous Chef ensuring you are maintaining the relevant standards. 

• Be familiar with the menu and thoroughly know the ingredients, portion size, method of cooking, preparation time and presentation of item on the menu thereby ensuring the items are properly prepared and presented whether hot or cold or as the case might be. 

• Constantly check prepared food for its taste, temperature and visual appeal. Being aware of the importance of quality food and make every effort to prepare the items to the established quality.  

• Check daily all fridges and storerooms in the designated section ensure that the correct temperatures are being maintained and making sure all perishable items are in perfect condition. Take preventive action against loss whenever necessary.

• Ensure and prevent the use of spoiled or contaminated products in any phase of food preparation. Double check with a senior chef should anything be in doubt regarding the quality and freshness of ingredients 

• Be on duty according to the scheduled roster, correctly groomed and in a condition to perform assigned duties.

• To ensure that all Food Safety standards – HACCP are followed to the fullest.

• Participate in ‘on-the-job’ training and mentoring from senior chefs to ensure that you perform at the required standards.  

• To assist with any other duties as required by the line manager or another member of the management team.

Skills, Experience & Educational Requirements 

• Qualification in Commercial Cookery from an internationally recognized institution with minimum of 1 year Chef experience 

• Knowledge of procedures and methods used in the preparation, production, presentation and storage of food items is required.

• Proficiency in English would be beneficial.