Job description
Roles and Responsibilities

Commi-I:

Preparing ingredients, keeping inventory, taking charge in organizing and keeping a clean workspace, and properly presenting food items are all part of the commis chef's responsibilities.

Commi-II:

To prepare, cook and serve food delegated as your responsibility, ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times under guidance from a senior chef. To monitor stock movement and be responsible for ordering on your section.

Commi-III:

To prepare, cook and serve food delegated as your responsibility, ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times under guidance from a senior chef. To monitor stock movement and be responsible for ordering on your section.

Role: Commis (Commi 1 / 2 / 3)
Industry Type: Miscellaneous
Department: Food, Beverage & Hospitality
Employment Type: Full Time, Permanent
Role Category: Kitchen / F&B Production
Education
UG: BHM in Hotel Management, Diploma in Hotel Management
Key Skills
Skills highlighted with ‘‘ are preferred keyskills
commistandoorChinese
continentalcontifood preparationcommie activitiespantryrestaurantindian currycooking