Commis 1(South Indian)

Primary Responsibilities OperationStock up the assigned kitchen with raw materials and ingredients on a daily basisBe familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them.Master all basic cooking methods like cutting of ingredients and preparing daily mis-en-place for the assigned stationPrepare food items as per standard recipe cards whilst maintaining portion control and minimizing wastageApply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)Clean and maintain all equipment within the food production areaPromptly report any hazards, unsafe working conditions or equipment which requires repair or maintenance to immediate supervisor.ProfileKnowledge and ExperienceMinimum Primary school educationMinimum 1 year of relevant experience in a similar capacityOral proficiency in English languageCompetenciesService oriented with an eye for detailsAbility to work effectively and contribute in a teamSelf-motivated and energeticWell-presented and professionally groomed at all times