Commis Chef

GENERAL MISSION : • Assists participates and supervises the kitchen Operation under the supervision of Sous Chef. RESPONSIBILITIES AND MEANS : • Under the general guidance and supervision of the Executive Sous Chef, and within the limits of established Corporate Policies, Procedures and Food and Beverage Manual, responsible for assisting Chef de Partie in preparing, cooking and presenting food production of assigned section and or buffet. DUTIES AND RESPONSIBILITIES : • Assists participates and supervises the day-to-day function and activities of cooks, facilities and food production in assigned section and ensure that the standard performance are implemented and maintained according to the designated task. • Provides an overall high quality level of food production consistently. • Performs all mise-en-place work required appropriately, completely, efficiently and ensures that all equipment and areas of responsibilities are clean, neat, sanitize and presentable. • Conducts duties under supervision of Chef de Partie in preparing, cooking, presenting food items according to recipe, in assigned section and maintain timing are adhered to designated procedures, regulations to ensure the hotels and guests requirement are met. • Complies with and ensures that the hotels : a.Health, Safety ar:d Hygiene Policy. b.House Rules and Regulations. c.Grooming and Appearance Standards are observed. • Routinely checks and identifies assigned section needs for maintenance work order, relays same to Chef de Partie and ensures the accomplishment are proper. • Conducts all administrative work required, including but not limited to : • Ensures, maintains and controls a complete arrangement and replenishment of buffet functions. • Performs related duties and special projects as assigned.