Commis II
About the role
PRIMARY OBJECTIVE OF POSITION
- To produce the highest possible food quality in own section. All production is carried out in line with appropriate food portion control, use of recipes, Radisson Blu corporate guidelines, and service concepts. And strictly follow
HACCP
guideline and regulation.
TASKS
, DUTIES AND RESPONSIBILITIES PRODUCE THE HIGHEST FOOD QUALITY WITHIN GUIDELINES Works actively and assists in the production and preparation of all food items within the assigned area and ensures a smooth and efficient operation Always adheres to Radisson Blu standards of preparation, recipes, and presentation Uses Sous Chef/ Chef de Partie’s as a resource to ensure seasoning, portions, and appearance of food Has a good knowledge of the menu items and specials and their recipes Collects store requisitions and items and store them accordingly Ensures that spoilage and wastage is kept to a strict minimum Follows proper safety, hygiene, and sanitation practices Ensures readiness at all times Refers to station’s file regarding preparation, cooking and presentation specifications of all dishes produced in the section Maintains all operating equipment and report any repairs or requirements of equipment necessary Consults Chef de Partie’s regarding suggestions that might improve quality and competitiveness. Performs any other duties asked for by Superior