Commi
Job Description
Commi I – Confidential Company
Responsibilities
- Prepare meals according to designated menu in a consistent manner to prepare soups, Fry, bake, roast, steam, broil and grill, meat,vegetables, fish and other foodstuffs
- Serve menu items in-line with portion sizes and garnishes.
- Add seasoning to recipes during compilation or cooking, according to experience or instruction
- Observe and test food being cooked by tasting, smelling, and piecing with fork to determine that it is cooked.
- Follow the standard Recipe given by head chef
- Carve meat, portion food, add gravies, sauces and garnishes to fill order.
- Use all the equipment in the kitchen correctly & according to specific need of the order.
- Wash, peel, cut and shred vegetables and fruits to prepare them for use
- Assist fellow employees in the kitchen in the execution of their duties
- Skillfully use hands tools as dictated to you by your trade
- Read directions for items to be made
- Take responsibility for displays and set ups
- Ensure all service times are adhered to, and to be available at meal service times in the dining halls to serve and act upon, guest requests, comments or complaints.
- Complying with Health and Safety standards and hygiene matters related to your designated areas of supervision.
- Supervises the receipt and storage of food supply and reports on the quality and quantity of food supply
- Ensures correct recovery and storage of food leftover for recycling
- Carries out equipment checks
- Induct new staff member in their jobs
- Participate in any on job training as required
- Work as part of the kitchen team and support team members
- Perform any other duties requested by his superiors out of normal routine but within the scope of work.
Desired Candidate Profile
- Technical, Trade, or Vocational School/ Diploma certificate in food production.
- 1-6 years’ experience in food or culinary services, restaurants, hotels, catering service etc.
- Good cooking and food presentation skills, portion control
- Knowledge of cost and stock control.
- Knowledge in hygiene standards and health and safety regulations
- Team player and good communication skill.
- Knowledge of spoken & written English.
- Basic Food Hygiene Certificate