Employee Restaurant Commis Chef

You will be responsible to provide an excellent and consistent level of service to your customers/colleagues. The Commis Chef is responsible to prepare a consistent, high quality food product and ensure courteous, professional, efficient and flexible service that supports the Employee Restaurants operating concept.

Main Job Descriptions:

• Washes, peels, cuts, and seeds vegetables and fruits Responsible for emptying garbage and ensuring that paper towel dispensers and soap dispensers are filled daily.
• Cleans, cuts, and grinds meats, poultry, and seafood.
• Dips food items in crumbs, flour, and batter to bread them.
• Stirs and strains soups and sauces.
• Weights and measures designated ingredients.
• Carries pans, kettles, and trays of food to and from workstations, stove, and refrigerator.
• Stores foods in designated areas
• Cleans work areas, equipment and utensils, segregates and removes garbage.
• Distributes supplies, utensils, and portable equipment.
• Assists in quality control of items.
• Sets up buffet presentations.
• Ensures high standards of personal presentation and grooming.

• Diploma or Certificate in cooking from a recognized college is required, COC Certification is mandatory.
• Minimum 1year work experience in specific culinary tasks related to food preparation.
• Basic/standard food preparation skills
• Good Hygiene knowledge
• Ability to work with team.
• Good Communication skill