Scope of Position

• The Commis II is responsible to produce food and fulfill kitchen duties as instructed by the Sous Chef in a specific kitchen or outlet.
• Maintain clear communications with the Sous Chef including all relative internal communications, and to relay all guest comments both positive and negative.
• Maintain complete knowledge of and comply with all departmental/hotel policies and procedures.
• To produce consistently high-quality food production and presentation, always meeting agreed standards.
• He is to ensure a positive & professional working environment throughout the kitchens.
• Ensure that agreed food hygiene, licensing and safety standards are upheld or surpassed, at all times.
• Abide by all rules, regulations, policies and procedures of the hotel.
• Ensure the effective Inter kitchen and inter departmental communications are conducted in professional manner
• Ensure that his designated area of the kitchen is set up and closed according to Standard Operating Procedures, including correct storage of all foods and meeting HACCP Standards.

Organisational Structure
The Commis is to report and follow section Chef de Partie or in his absence demi chef. Section Chef de partie reports to Section Chef, section sous-chef.

Requirements
Educational level:

• minimum high school, tourism school or culinary school certification

Work experience:

• minimum of 1 year cooking experience in restaurant or hotel kitchen (or relevant work experience)

Personal qualities:

• Able to work flexible schedules
• Team player
• Ability in fast pace environment