Overview
1. The Commis 1 Is Responsible To Assist The Chef De Partie Or Sous-Chef In Supporting The Culinary Operations Of A Specific Kitchen Or Outlet.
2. Maintain Clear Communications With The Chef De Partie, Including All Relative Internal Communications.
3. To Produce Products As Instructed By Superior/Senior Staff.
4. He /She Is To Ensure A Positive & Professional Working Environment Throughout The Kitchens And Upholding All Culinary & Hotel Standards.
5. Supports The Training And Develop Junior Kitchen Staff To Operate To The Required Standards As Established By The Hotel And ChefS Office.
6. Abide To All Hygiene/ Safety Procedures As Per The Hygiene Program Of The Hotel.
7. Ensure That Agreed Food Hygiene, Licensing And Safety Standards Are Followed, Upheld Or Surpassed, At All Times.
8. Constantly Strive To Reduce Energy Consumption Through Awareness.
9. Monitor Kitchen Maintenance And Report Any Defects Of Operating Equipment To Chef De Partie Or Sous-Chef.
Skills / Roles I hire for
1. Must be able to work indoors and be exposed to various environments such asbut not limited to noisedust and cooking fumes.•Possess good organizational and time management skills.
All the best! - 
