Commis

Responsibilities:

·        Supervise and verify that all ingredients, food handling procedure, storage practices and supplier source meet halal requirements.

·        Ensure that all expect of hotel operations involving food, beverages and related services fully comply with current halal certification requirements.

·       To ensure that all non-halal items are strictly excluded from halal-designated outlets and areas

·       Prepares, arranges, cook and serves food according to the standard set by the Executive Sous Chef.

·       To prepare mis-en-place, cut and de-bone meat, cook and arrange food as per instruction.

·       Perform routine task as directed by superior.

·       Control cost by minimising spoilage, wastage and portion control.

·       Always use standard recipes and presentation.

·       Use machinery, equipment and utensils in the proper manner and clean them after use.

·       Clean the refrigerators, freezers, chillers and worktable and ensure that the work area is always clean and tidy.

·       Attend training, briefing and weekly staff meetings and make suggestions with a view to improving work area.

·       Follow established systems and procedures and to perform duties as assigned by superior.