Cook / Kitchen Helper

Under the general guidance and supervision of the Sous Chef, the Commis will assist in the preparation and service of all sections in the kitchen.

Essential Duties and Responsibilities

• Preparing and measuring ingredients and portion sizes accurately.
• Establish and maintain effective employee relations.
• Inform on a daily basis the Head Chef / Sous Chef on all relevant information on operational and personal matters.
• See to it that all food items for the outlets are prepared on time and meet quality and quantity standards.
• Prepare on daily basis food requisitions as assigned.
• Maintain cleanliness in all assigned areas, including refrigerators and freezers.
• Control cost by minimising spoilage, waste, proper storage and exercising strict portion control.
• Ensure that cost control policies and procedures are followed.
• Attend training sessions if applicable.
• Report any equipment on the section which needs repair or maintenance.
• Ensure freshness and suitability of products used by the kitchen and that they are stored properly.
• Ensure smooth running of the kitchen during the Sous Chef’s absence.
• Perform duties common to position and other duties as maybe assigned

Qualifications

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