F&B Commis Chef - Culinary (General Posting)
Salary undisclosed
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Job Responsibilities
Follow orders and advice instructed by Chef de Partie and Sous Chefs to perform job task following directions.
Adapt yourself to business needs and be willing to work any day of the week and any shift.
Remain focus and complete one task before switching to the next one.
Follow work list assigned by Chef de Partie, completed within acceptable time frame.
Attend and participate in company trainings, embracing learning opportunities with a positive attitude and adhere to company philosophy.
Able to demonstrate a positive attitude and take pride in one’s work. This must be reflected in the product produced for our guests to consume.
Be aware of and adhere to company policies and statutory requirements with regards to health and safety, sanitation, and fire procedures.
Report to culinary management any maintenance defects using the correct and proper procedures.
Maintain high standards of grooming for oneself and subordinates ensuring good customer relations are maintained at all times, in particular when working in the public areas of the hotel.
Ensure quality of food items according to the standards in place. It includes ensuring all food items are in perfect sanitary condition, applying “First in First out!” kitchen best practice.
Ensure all food products are stored properly in their appropriate fridges and storage containers throughout a shift.
Maintain a high standard of cleanliness and sanitation in and around all culinary work areas and ensure that all colleagues clean their stations after every service.
Job Requirements
Degree / Diploma and Certification in Culinary Arts
1-3 years of experiences as culinary arts.
Able to identify different kind and categories of raw materials.
Basic cooking and sanitary knowledge
Monitoring of basic cooking preparation techniques and utilization of knives.
Have a well-groomed, professional appearance.
Willing and able to work shift work.
Follow orders and advice instructed by Chef de Partie and Sous Chefs to perform job task following directions.
Adapt yourself to business needs and be willing to work any day of the week and any shift.
Remain focus and complete one task before switching to the next one.
Follow work list assigned by Chef de Partie, completed within acceptable time frame.
Attend and participate in company trainings, embracing learning opportunities with a positive attitude and adhere to company philosophy.
Able to demonstrate a positive attitude and take pride in one’s work. This must be reflected in the product produced for our guests to consume.
Be aware of and adhere to company policies and statutory requirements with regards to health and safety, sanitation, and fire procedures.
Report to culinary management any maintenance defects using the correct and proper procedures.
Maintain high standards of grooming for oneself and subordinates ensuring good customer relations are maintained at all times, in particular when working in the public areas of the hotel.
Ensure quality of food items according to the standards in place. It includes ensuring all food items are in perfect sanitary condition, applying “First in First out!” kitchen best practice.
Ensure all food products are stored properly in their appropriate fridges and storage containers throughout a shift.
Maintain a high standard of cleanliness and sanitation in and around all culinary work areas and ensure that all colleagues clean their stations after every service.
Job Requirements
Degree / Diploma and Certification in Culinary Arts
1-3 years of experiences as culinary arts.
Able to identify different kind and categories of raw materials.
Basic cooking and sanitary knowledge
Monitoring of basic cooking preparation techniques and utilization of knives.
Have a well-groomed, professional appearance.
Willing and able to work shift work.
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