Commis III

1. Prepare and serve all food items according to recipes and standards.
2. Ensure consistency in taste and presentation of all food items.
3. Maintains daily mis-en-place and prepares required food items for the following day's shifts.
4. Has the ability and flexibility to work in all areas of the kitchen such as hot & cold line, Garde Manger and Banquet kitchen.
5. Has the ability and flexibility to be scheduled for opening and closing shifts as well as weekends and holidays.
6. Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items and rotating stock.
7. Inspect and clean food preparation areas such as equipment, work surfaces or serving areas to ensure safe and sanitary food-handling practices.
8. Ensure food is stored and cooked at correct temperature by regulating temperature of oven, broilers, grills and roaster.
9. Monitors related equipment, reporting any problems or inconsistencies to the Chef De Partie

Requirements:

• Minimum SPM, Certificate, or Diploma in Culinary Arts, Food Preparation, or a related field.
• At least 1 year of kitchen experience; fresh graduates are encouraged to apply.
• Strong attention to detail to ensure food quality, consistency, and cleanliness.
• Able to work efficiently in a fast-paced environment and under pressure.
• Good teamwork and communication skills.
• Willing to work shifts, weekends, public holidays, and flexible schedules.
• Committed to maintaining high standards of hygiene, sanitation, and workplace safety.