Commis I

• Ensure timely, proper and efficient preparation of all products according to specifications, recipes and orders within his/her allocated area.
• Ensure that commis II & commis III are guided, trained and supervised to deliver allocated tasks on time and have clearly understood the instructions / expectations from the team.
• Manage the section/shift specific production planning, resource management, material and equipment scheduling, cooking, dishing & cutting.
• Attempt to revisit recipes through trials and innovative ideas using previous experience and guidelines with a focus on reducing costs without compromising on quality within the section/area of operation, keeping the supervisors pre-informed of any such trials/efforts.
• Ensure arrangement and dishing of food items according to specified menus in compliance with the established Hygiene and Safety Procedures.
• Ensure appropriate storage of products according to food safety and quality guidelines.
• Always maintain high standards of food hygiene, cleanliness and tidiness in the kitchen, storage, chillers and freezers.
• Share ideas with seniors on ways to reduce costs/ expenses in a pro-active manner.
• Check, sort, receive and reject received ingredients to ensure compliance with specifications
• Allocate and ensure that the Commi II & Commi III are completing tasks on time, provide feedback & advocate policies and procedures.

Education Qualification

• Minimum Senior Secondary School certificate

Work Experience

• Years of Experience: Minimum 2 yrs. experience including any apprenticeship or industrial training duration OR 3 years’ experience in lieu of technical qualifications
• Area of Experience: Culinary field

Skills

• Effective commuincation skills
• Good organisational skills
• Attention to detail
• Strong interpersonal and problem solving abilities
• Ability to multi-task
• Supervisory & Teamwork skills