Commi I

Job Description

Scope and general purpose As a First Commis Chef, you will be responsible to ensure all food requirements for F & B locations are prepared as per production plan and meals prepared are as per standard recopies and within HACCP guidelines to meet and exceed customer expectations. You will be responsible for execution of assigned work by the Chef de Partie / Demi Chef de Partie.

Main Duties

1- Produce meals as per the production plan, ensuring procedures are followed and all records are up to date and accurate at all times.
2- Maintain high level of cleanliness in the work area and take care of all outlet equipment and materials.
3- Perform other department duties related to your position as directed by the Head of Department.
4- Manage food stock effectively, minimize food wastage through good kitchen management processes, such as labelling and mis-en-place par levels. All stock to be rotated, dated and managed in order to reduce wastage and contribute to kitchen profitably through effective food cost control.
5- Prepare and present high-quality dishes within company specifications, ensure any change made to the receipts is highlighted to Senior Chefs for system update, and food quality is constantly maintained as per QDFC standard, ensure that the
presentation and freshness of all food is of the highest standard.
6- Respond positively to guest feedback/complain, understand guest
expectations, brings all complaints to the attention of the senior
chefs for future improvements

Qualifications • High school graduation with certificate in catering or professional cookery.
• Additional trade certificates or relevant training certificates are highly preferred.
• Computer literate (MS Office)
• Minimum 2 years of relevant experience and previously worked as a Commis Chef.
• Excellent communication skills with fluency in English language.
• Proof of completion in a basic food hygiene course.
• Good Working, knowledge about food and beverage production.