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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.
* The salary benchmark is based on the target salaries of market leaders in their relevant sectors. It is intended to serve as a guide to help Premium Members assess open positions and to help in salary negotiations. The salary benchmark is not provided directly by the company, which could be significantly higher or lower.
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