Commis II
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Key skills for this role
About the Role
Assists senior chefs with kitchen operations, including storage, cleaning, mise en place, and food preparation. Requires willingness to learn and follow hygiene policies.
Key Skills for This Role
Responsibilities
- Assist senior chefs with storage, cleaning, checking expiry dates, labeling, and covering food properly
- Prepare mise en place for the section
- Monitor food stocks and minimize kitchen wastage
- Learn and record skills and recipes from other team members
- Follow cleaning schedules and clean the section and other areas as directed
- Report maintenance issues to the Head Chef immediately
- Comply with NOVOTEL policies and food hygiene regulations
- Check daily orders and quality of produce
- Prepare basic vegetables and recipes to assist senior kitchen team
- Learn recipes from menus daily to develop cooking skills
Requirements
- Willingness to learn and develop cooking skills
- Ability to follow cleaning schedules and maintain hygiene
- Flexibility to help other departments at busy times
Full Job Posting
Key Responsibilities
- To assist the Senior Chefs on duty with storage, cleaning, checking expiry date on daily basis, labeling, covering food properly, mis en place preparation.
- To demonstrate and help maintain high levels of service that consistently exceeds the expectations of our Guest.
- To assist and monitor food stocks and stock movement.
- To ensure minimum kitchen wastage.
- To learn and record skills and recipes from other members of the department.
- To follow the cleaning schedules for the kitchen and clean the section and other areas as directed.
- To ensure that mis en place is completed in your section.
- To report any maintenance issues to the Head Chef immediately.
- To comply with NOVOTEL policies and procedures to ensure that all statutory regulations are observed.
- To comply with the conditions of the food hygiene policies.
- To be flexible and willing to help other departments at busy times if required.
- A Commis II will be trained every day and will be given jobs from all sections in the kitchen to improve knowledge and skill base, including; checking away the daily orders and the quality of those orders to preparation of basic vegetables and recipes to assist the senior members of the kitchen team
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