Commis Cook

Job Detail

Measure meal components accurately for Section Chef. Ensure that daily food preparations meet outlined recipes including portion size, quantity, and quality. Prepare, plating and presenting culinary / pastry items as directed by the Section Chef. Receiving deliveries and verifying that all ordered items are received and are good quality. Taking inventory of supplies and notifying superiors when stock is low. Disposing of expired and spoiled food items stored in stock rooms, refrigerators, and freezers. Cleaning and ensuring that all the workstations are organized and properly sanitized. Perform daily and weekly tasks, such as temperature checks, food labeling and dating, and proper storage as per requirement. Identify and address any hazards or defects in the kitchen or equipment, and promptly report any issues to the Section Chef. Familiarize with the opening and closing procedures of the kitchen and perform them on a rotational basis. Adhere to the hotel's Food Safety and Health & Safety policies. Develop a thorough understanding of hygiene control and the chemicals used in the workplace. Attend all required training sessions. Maintain good working relationships with your own colleagues and all other departments. Any other adhoc duties as and when assigned by the Management.