Job Description
To follow the instruction and work assigned to him by Sous Chef or Chef de Partie
Job Requirements
- Ability to work in a fast-paced environment.
- Ability to multi-task
- Basic knowledge of kitchen equipment and safety
- Knowledge of food safety and sanitation procedures
- Strong attention to detail
- Ability to work as part of a team
- Excellent communication and organizational skills
- Ability to take direction and work independently
- Flexible schedule
- Previous experience in a hospitality setting is preferred
Job Responsibilities
- To lead the team in the absence of Chef de Partie and to implement all the tasks to all Commis 2.
- Make daily a proper mise-en-place of all items featured on the menus.
- Assist junior staff in set up and clearing food items from the buffet.
- Responsible for the cleanliness of the kitchen area as well as freezer, chiller and all equipment and tools.
- Pay attention to the staff safety.
- Inform the Chef of all problems related to the staff.
- Participate in all training for the kitchen staff.
- To participate with Chef de Partie in control of the wastage and spoilage at a minimum level.
- Pay attention to the staff safety and check on the supply of the first aid box.
- Responsible for the cleanliness of the staff in the kitchen and dishwashing area.
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