Job description

To maintain a high standard of all food preparation and service in their respective Kitchens, according to the standards required by the management. 

The job of Commis II is executed satisfactorily when:
 Key Areas

• General Knowledge
• Communications
• Grooming
• Hygiene and Food Safety Management
• Cost Control
• Staffing
• Others

• Thorough knowledge of the establishment’s facilities and personnel involved.
• Good knowledge of food service techniques and menu contents
• Aware of the hotel fire and safety and emergency procedures.
• Contributes and works as a team in the general operations of the kitchen(s), offering to assist fellow colleagues when required.
• Maintains a professional and friendly attitude towards guests during contact.
• Ensures a clean, professional appearance according to hotel grooming standards.
• Is acquainted and familiar with the use of all electrical and mechanical equipment in the kitchen and observes the safety precautions when handling them.
• Practices the hygiene and sanitation procedures set by the hotel when handling food.
• Ensures proper use and cleaning of equipment in order to prolong the use and prevent damage.
• Practices economy where food, paper supplies, electricity, and water are concerned.
• Maintains strict control over food portioning and wastage, ensuring gross food profitability.
• Ensures all staff have a clear understanding of the hotel fire and safety/emergency procedures.
• Ensures that food quality and standards are maintained at all times when preparing for restaurant and banquet functions.
• Assist in food stocktaking as required.
•  Adheres to all rules and regulations set by the management.
•  Service first.
•  Assist the Chef as required.