Commis I - Banquet
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Key skills for this role
About the Role
Prepare food safely following HACCP guidelines, assist in kitchen operations, maintain cleanliness, and collaborate with team members in a fast-paced environment.
Key Skills for This Role
Responsibilities
- Prepare all potentially hazardous foods at correct temperature in accordance with HACCP guidelines
- Assist in preparation of ingredients and mise en place for kitchen stations under senior guidance
- Ensure quality of all food items and notify management of any issues
- Maintain adherence to food safety and quality management systems
- Operate kitchen equipment safely and efficiently
- Maintain clean, organized, and hygienic work station
- Report equipment failures or maintenance issues
- Collaborate effectively with kitchen team members
- Display professional demeanor and positive attitude
- Participate in training and development programs
- Comply with company policies and hotel regulations
- Implement energy saving and waste management practices
Requirements
- Knowledge of HACCP guidelines and food safety protocols
- Ability to assist in food preparation and mise en place
- Willingness to learn and follow instructions
Full Job Posting
Overview
- Assist in food preparation and maintain quality and safety standards in the banquet kitchen.
Responsibilities
- Prepare all potentially hazardous foods at the correct temperature in accordance with HACCP guidelines and food safety protocols.
- Assist in the preparation of ingredients and mise en place for kitchen stations under the guidance of senior culinary staff.
- Ensure the quality of all food items and promptly notify management if any product does not meet established specifications.
- Maintain strict adherence to food safety and quality management systems implemented at the facility.
- Operate kitchen equipment and tools safely and efficiently, learning to use specialized equipment as required.
- Maintain a clean, organized, and hygienic work station and contribute to overall kitchen cleanliness and sanitation standards.
- Report any equipment failures or maintenance issues to the appropriate department in a timely manner.
- Collaborate effectively with kitchen team members to promote efficiency, courtesy, and a positive work environment.
- Display a professional demeanor and positive attitude at all times, representing our organization with pride.
- Participate actively in training and development programs recommended by management.
- Comply with all company policies, hotel regulations, and reasonable requests from management.
- Implement energy saving practices and proper waste management procedures to reduce environmental impact.
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