Title:  Commis I

Job Objective – Continental Commis I (Hot Kitchen)

To utilize my culinary skills and knowledge in the Continental Hot Kitchen by preparing and presenting high-quality food in accordance with hotel standards. To ensure consistency in taste, hygiene, food safety, and guest satisfaction while supporting efficient kitchen operations and contributing to the overall success of the Food Production team.

Areas of Responsibility – Continental Commis I (Hot Kitchen)

• Prepare and cook Continental hot dishes as per standard recipes and hotel quality standards.
• Ensure consistency in taste, presentation, portioning, and food quality.
• Maintain high standards of hygiene, sanitation, and food safety in the kitchen.
• Assist in mise-en-place preparation and ensure readiness for daily operations.
• Monitor the quality and freshness of ingredients and report any shortages or discrepancies.
• Ensure proper storage, handling, and labeling of food items.
• Minimize food wastage and control costs through efficient utilization of resources.
• Coordinate with team members and supervisors to ensure smooth kitchen operations.
• Maintain kitchen equipment and work areas in a clean and organized condition.
• Adhere to all company policies, SOPs, and health and safety regulations.
• Support senior chefs during banquets, events, and peak operational periods.
• Contribute towards achieving guest satisfaction through timely and quality food preparation.

3 to 5 years of relevant experience in Continental Hot Kitchen operations within the hospitality industry, with sound knowledge of food preparation, food safety standards, kitchen hygiene, and quality control.

Effective Communication

Resilience

Accountability

Teamwork

Judgement & Analysis

Learning Agility