Commis I

As Commis I, you will support Chef de Cuisine / Sous Chef to direct the operation of the Outlet kitchen, including food preparation and quality, physical maintenance, and inventory functions, to ensure hotel quality standards and revenue goals are met and food and supply costs are controlled.

 Some of your main role responsibilities are:

• Support Chef de Partie to manage all functions of the Outlet Kitchen operations to achieve the optimum quality level of food production and sanitation
• Support Chef de Partie for special events and special food promotions Promote teamwork and quality service through daily communication and coordination with other colleagues. Assist sales, catering and banquet staff with banquets, parties and other special events. 
• Support Chef de Partie to determine the minimum and maximum stocks of all food, material and equipment
• Support Chef de Partie to implement new dishes and products
• Maintain product knowledge including ingredients, equipment and current trends and support Chef de Partie to make appropriate adjustments to kitchen operations accordingly
• Take steps to ensure that outstanding culinary technical skills are maintained 
• Support Chef de Partie to ensure security incidents in your operational area are reviewed and corrective Comply with company rules and policies.