Commi I

• Organizes together with the Chef de Partie shifting in the section with regard to mise-en-place production and its service.
• Takes orders from his/her Chef de Partie and carry them out in the correct manner.
• Is responsible for completing the daily checklist regarding mise-en-place and food storage.
• Together with his/her Chef de Partie writes daily wine dry store food requisitions and kitchen transfers on the appropriate forms for the approval of Sous Chef in order to achieve the high stock rotation desired in his/her section.
• Maintains good Heartists relations and motivate Heartists.
• Works to the specifications received by the Chef de Partie regarding portion size quantity and quality as laid down in the recipe index.
• Attends daily meeting with the Chef de Partie and other meetings as requested by the Sous Chef.
• Checks the main information board regarding changes in any Banquets or other information regarding the organization.
• Reports any problems regarding failure of machinery and small equipment to the Chef de Partie and to follow up and ensure necessary work has been carried out.
• Passes all information to the next shift about functions.
• Maintains the Hygiene and HACCP records in accordance to the regulations.
• You will adhere to Hotels Hygiene and HACCP standards and ensure its Standard Operating Procedures and Requirements are fully met.

Qualifications :

• Completed kitchen apprentice or chefs training courses for at least one year       
• At least 1 or 2  years in a five start international chain hotel
• Should understand how to read recipes and a good knowledge of cooking
• Good communication skills

Remote Work :

No

Employment Type :

Full-time