Commis

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 Executive Chef/ Sous Chef in order to achieve the high stock rotation desired in his/her section

Maintains good colleagues relations and motivate colleagues

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 Cuisine and other meetings as requested by the Executive Chef/ 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 Cuisine 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

Other tasks as assigned.

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