Commis I - Seasons by olivier e. 法國餐廳一級廚師

POSITION SUMMARY

【Purpose of Role】
To ensure complete guest satisfaction by providing an excellent standard of food in a competent and professional manner. Commis Chefs must always strive to obtain maximum efficiency and promote teamwork, within and outside of the department. Commis Chefs will be required to conduct their duties in a courteous, safe and efficient manner, in accordance with the hotel’s policies and procedures, ensuring that a high level of service is maintained.

【Cast Key Responsibilities】
1.Knowledge of individual menu items including basic ingredients, methods of preparation, and presentation style.
2.Maintain kitchen hygiene and cleanliness.
3.Gain basic knowledge of all venues in the hotel.
4.Responsible for mise en place.
5.Taste and examine food prepared for freshness and required quality.
6.Set up section as required by Chef de Partie and to be checked by Chef de Partie before service.
7.Be responsible for minimizing food wastage.
8.Attend and comprehend all information discussed at the briefing sessions.
9.Personal appearance is an important requirement. Grooming for food & beverage attendants should be fastidious. The goal is to present a healthy, professional and natural appearance in both wardrobe and personal appearance.
10.Be punctual, efficient and above all, courteous. Assume at all times a pleasing and helpful attitude towards our internal guests. Never speak in a loud voice to other talent.
11.Serve all food in a friendly and professional manner.
12.Be proactively involved in the hotel's operation and keeping up-to-date with events within the hotel.