Commis Cook

• Follow instructions and advice by Chef de Partie and Sous Chefs to perform job tasks.
• Attend and participate in company trainings, embracing learning opportunities with a positive attitude and adhere to company philosophy.
• Ensure service, hygiene and safety standards are compliant with the restaurant's guidelines.
• Monitor the production of food items to ensure they are in compliance with the prescribed recipes and specifications.
• Adhere to all the standards of food presentation, production, and portioning controls.
• Ensure quality of food items according to the standards in place.
• Ensure all food items are in perfect sanitary condition, applying First in First Out kitchen best practices.
• Ensure all food products are stored properly in their appropriate fridges and storage containers throughout a shift.
• Maintain a high standard of cleanliness and sanitation in and around all culinary work areas and ensure that all colleagues clean their stations after every service.
• Ensure safe and proper use of equipment at all times and instruct this to all culinary colleagues.

Requirements:

• 1-3 years of experience in culinary arts.
• Able to identify different kinds and categories of raw materials.
• Basic cooking and sanitary knowledge.
• Monitoring of basic cooking preparation techniques and utilization of knives.
• Have a well-groomed, professional appearance.
• Willing and able to work shift work.