The Commis I is responsible for preparing all food items, based on standardized recipes, for the Restaurants, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product.
He / she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost / production ratio.
Managing Food Preparation
Prepare and display buffet food items according to the hotel standards.
Proficiency in the following cooking techniques : charbroiling, poaching, deep-frying, sauté, braising, roasting and par-cooking.
Recognize quality standards in fresh vegetables, fish, and dairy and meat products.
Knowledge of herbs and spices and proper use of each.
Managing Food cost, Portion control and Food Hygiene practices
Maintain clean and sanitary environment with knowledge of proper handling, storage, etc.
Prepare food for Banquets, ad required, following specifications on Banquet Event Orders.
Prepare and service food for the Staff Cafeteria as specified by the Chef or Kitchen Supervisor.
Prepare all foods following hotel standard recipes. Preparation of specials will be under the direction of the Chef or Kitchen Supervisor.
Clear buffets and kitchen line, storing food and equipment properly at the end of the shift.
Work banquet food station as scheduled by the Chef or Kitchen Supervisor.
Know the location and operation of all fire extinguishing equipment.
Practice safe work habits always to avoid possible injury to self or other employees.
Use Production Charts as specified by hotel’s standards.
Be able to support any position in the Kitchen that needs help.
Follow all Health Department and Company regulations in regards to food and storage standards and safety.
Be able to operate and maintain cleanliness of all kitchen equipment.
Maintain a Clean as You Go policy.
Assist in storage and rotation of food items according to hotel procedures.
Sign keys out and back in under supervision as needed.
EXPERIENCE, CERTIFICATION & EDUCATION
2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years’ experience in the culinary, food and beverage, similar position or related professional area.
Proficient with local rules and regulations involving, Health & Safety & HACCP.
Ability to stay calm when the pressure mounts.
Ability to work independently and as a member of a team with minimal supervision.
Any other reasonable duties as directed by the Executive Chef / Sous Chef / Chef De Partie.