Qualifications / Experiences:
You should have a professional kitchen apprenticeship or chefs training course and previous experiences in quality establishments along with good culinary skills. The ability to communicate in English and a proven track of food preparation, presentation and preservation knowledge is an essential.
As a Commis I in Butchery Section you are responsible for the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as:
•Support Chef de Partie or Demi Chef de Partie in the daily operation and work
•Work according to the menu specifications by the Chef de Partie
•Keep work area at all times in hygienic conditions according to the rules set by the hotel
•Control food stock and food cost in your section
•Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites
•Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks
•Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
•Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control
Apply Online
You should have a professional kitchen apprenticeship or chefs training course and previous experiences in quality establishments along with good culinary skills. The ability to communicate in English and a proven track of food preparation, presentation and preservation knowledge is an essential.
As a Commis I in Butchery Section you are responsible for the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as:
•Support Chef de Partie or Demi Chef de Partie in the daily operation and work
•Work according to the menu specifications by the Chef de Partie
•Keep work area at all times in hygienic conditions according to the rules set by the hotel
•Control food stock and food cost in your section
•Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites
•Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks
•Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
•Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control
Apply Online
