Commis I

Hotel Granada Johor Bahru
23 November 2018
Responsibilities
  • Assists and participate the day-to-day activities and functions of kitchen facilities, food items preparation and production in assigned section and ensure that the standard performance are implemented and maintained according to designated task
  • Conducts all mise-en-place work required appropriately, completely, efficiently and ensures that all kitchen appliances and areas of responsibilities are clean, neat,' sanitize and presentable
  • Complies with and ensures that the Hotels :                                                                                                                                            - Health, Safety and Hygiene Policy                                                                                                                                                    - - House Rules and Regulations                                                                                                                                                              - Grooming and Appearance Standards
  • Ensures punctual attendance and adheres to duty schedules as directed by the Exec. Chef
  • Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices
  • Prepare and cook food according to recipes, quality and presentation standards, and food prep checklists
  • Prepares and services all food items according to hotel recipes and standards
  • Ensures consistency in taste and presentation of all food items
  • Maintains daily mis-en-place and prepares certain food items for the following days duties
  • Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock
  • Assumes responsibilities of the Demi Chef in their absence
  • Performs related duties and special projects as assigned

Required Skills 
  •  Good communication and interpersonal skills
  • Able to maintain a sustained level of concentration in a high pressured environment ensuring quality in all food production and service is consistent with the hotel standards
  • Planning and implementation skills
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