Commis II - Hot Kitchen

Keep work area at all times in hygienic conditions according to the rules set by the hotel.

Control food stock and food cost in his section.

Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites.

Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks.

Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques.

Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control.