Kitchen Commis

Qualifications & Competencies

- Minimum of SC

- Fluent in French

Roles and Responsibilities

- Check the meals of the day

- Liaise with the butcher on the amount of meat required for the day

- Check the fridge and thereafter informs the Chef and the requisition for the day

- Verify if the food from the previous ‘set up’ can still be used by tasting them if necessary

- Starts general set up of the day

- Chops all the vegetables needed for the day

- Stores and laminates all products

- Cooks meals under the supervision of superior

- Keeps all working environment safe and clean

- Clean all kitchen equipments after use

- Do proper handing over with the next shift

- Prepare food and set up for the buffet

- Trains, assists and coaches all trainees

- Perform any other duties as assigned by Executive Chef.

Experience

- NTC Level 2

- Minimum of two years experience - in luxury hotel would be a definite plus