JOB SUMMARY
Reporting to the Chef de Partie, the Commis Cook will support in managing the day-to-day operations of the assigned kitchen to smooth running of the kitchen.
MAIN RESPONSIBILITIES
- Responsible for the preparation and checking of food as well as assisting the Sous Chef/ Junior Sous Chef wherever possible
- Prepare food items as per standard recipe cards whilst maintaining portion control and minimizing wastage
- Store food in designated areas with a good knowledge of temperature requirements and food storage best practices
- Stock up the assigned kitchen with raw materials and ingredients on a daily basis
- Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them
- Master all basic cooking methods like cutting of ingredients and preparing daily mis-en-place for the assigned station
- Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
- Clean and maintain all equipment within the food production area
- Promptly report any hazards, unsafe working conditions or equipment which requires repairor maintenance to immediate supervisor.
- Be well versed in hotel fire & life safety/emergency procedures
- Maintain a high standard of personal appearance and hygiene at all times
- Perform any other duties as assigned by the Management
REQUIREMENTS
- Preferably 1 year of experience in a similar role
ADDITIONAL INFORMATION
- Duty meal provided
- Transport from Harbourfront train station
- Comprehensive medical and dental benefits