Responsible for preparing and servicing all food items according to the production standards in order to meet customer expectations and ensure customer satisfaction under the supervision of the Sous Chef/ Chef De Partie.
Responsibilities:
Prepare Food items in any section of the kitchen according to kitchen?s standard recipes or as per instructions.
Set up station properly and on time for each service period to ensure timely preparation of Food items.
Ensure that all items are prepared by recipes designated by the Chef de Partie.
Maintain Kitchen equipment in line with the set standards with minimum breakage.
Implement required activities in another area of the Kitchen when required and participate in cross training when directed.
Implement proper food rotation process to ensure serving safe food and eliminating food waste.
Check the quality of raw materials to ensure that the set standards and specifications are met.
Implement final check before leaving the previously designated section to ensure section?s readiness for the next Commis.
Keep track of items? stock in order to avoid any shortage of stock.
Attend training courses/ Seminars as deemed beneficial by Direct Manager.
Perform other duties related to the job as assigned by the Direct Manager
Ensure that all kitchen?s equipment (Mixing, cooking, baking, cutting, etc. equipment) and comply with the health and safety regulations.
Adhere to the cleaning schedule, which includes ?Line Check? and ?NCO? (Neat, Clean & Orderly) activities such as checking temperatures and working conditions of kitchen equipment, cleaning food preparation areas, sanitizing stations, cleaning out trash, washing hands etc. for hygiene purposes and efficient cleanliness.
Serve Food items in line with the government health or food service regulations.
