Job vacancy Commis Chef

·         Daily food preparation to meet the standard and the quality set by the Restaurant.

·         Production, preparation and presentation of food of the highest quality at all times.

·         Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.

·         Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.

·         Full awareness of all menu items, their recipes, methods of production and presentation standards.

·         Follow good preservation standards for the proper handling of all food products at the right temperature.

·         Operate and maintain equipment and reporting of malfunctioning.

·         Personally responsible for hygiene, safety and correct use of equipment and utensils.

·         Ability to produce own work in accordance with timelines. Checks periodically expiry dates and proper storage of food items in the section.

·         Should be able to set an example to others for personal hygiene and cleanliness on and off duty.

·         Assess quality control and adhere to hotels service standards.

·         Opening and closing of stock.

·         Carry out any other duties as required by management..

Key Requirements Skills, experience and qualification

·         A high standard of spoken and written English.

·         Proven experience with production of pastries will be an added advantage.

·         Flexible working hours subject to the demands of the business.

·         Able to work under pressure.

·         Excellent culinary catering talent.

·         At least two years of experience in relevant field.