Commis II (Hot Kitchen)
Report directly to the Section Head.
Reports on and performs his duty according to the schedule.
Dresses according to Kitchen standard dress code; i.e. chef's hat, chef's jacket,
Checked trousers, apron, nametag, socks and safe shoes.
Works with a high level of cleanliness within the Section by making sure that it is
Kept in hygienic and organized manner, fit for food production.
Ensures that fridge, freezer, cupboards and working tables are kept clean at all
Ensures that Section equipment is used correctly, kept clean, and reports any defect
Promptly to the Section Head.
Prepares, cooks, dresses all cold/ hot food including à la carte orders for all outlets,
Buffet preparation for all outlets, banquet and outside catering ensuring that they are
Fresh and according to the set standards.
Avoids unnecessary wastage and spoilage in order to keep the food cost as low as
Reports any missing items to the Section Head.
Participates in Kitchen training and other hotel related training programs.
Ensures that non-kitchen staff are not allowed in the Section as well as any other
Sections of the Kitchen.
Ensures that no food is given out without proper documentation or to unauthorized
Persons and reports immediately any irregularities to the Section Head.
Performs related duties and special projects as assigned.