Commis

Job Description 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. Qualifications 2-3 years of experience in similar capacity Knoledge of Continetnal Cuisin Creative and passionate about food and customer service Able to work in a high-pressure environment Excellent interpersonal and communication skills; a team player Work in Star Hotel or relevant experience is a must with in the industry.