Commis 2 Kolumpo Kopitiam

Comply with the conditions of the food hygiene policies.

· Assist management in hiring, training, scheduling, evaluating, counselling, motivating and coaching employees serve as a role model.

· Accepting store deliveries.

· Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control.

· Control food stock and food cost in his section/kitchen.

· Cook food and prepare top-quality menu items in a timely manner.

· Communicate assistance needed during busy periods.

· Ensure that all stocks are well maintained.

· Ensure that mise en place for food preparation is completed in your section.

· Ensure the quality of the food items.

· Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques.

· Ensure and prepare mise-en-place for restaurant as per SOP

· Ensure the proper sanitation and cleanliness of surfaces and storage containers.

· Follow and maintain cleanliness and good hygiene practices in the kitchen.

· Inform Chef of excess food items for use in daily specials.

· Inform F&B service staff of available items and available chef special menu.

· Keep work area at all times in hygienic conditions according to the rules set by the restaurant.

· Monitor the quality and quantity of food that is prepared.

· Operate kitchen equipment safely and responsibly.

· Prepare the daily mise-en-place and food production in different sections of the main pantry or satellites.

· Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.

· Prepare fresh ingredients for cooking according to recipes/menu.

· Responsible to maintain food logs.

· Support the Demi, Chef de Partie or Commis II in the daily operation and work.

· Test foods to ensure proper preparation and temperature.

· To assist chef de partie in preparing food according to the requirements or recipes or standards, andthe specifications for his department.

· To assist chef with chopping, packing and helping/learning with dishes.

· Follow the cleaning schedules for the kitchen and clean the section and other areas as directed.

· Work according to the menu specifications by the Chef de Partie.

· Need to be flexible and willing to help other departments at busy times as and when required.