Marketing Manager

1.     KEY RESPONSIBILITIES:

The key responsibilities of a Commis I, II & III would include, but are not limited to the following:

·      Commis is responsible to assist the Chef De Partie / Sous Chef in supporting the culinary operations of a specific kitchen or production unit.

·      Check for the availability of Food & Beverage items as per the menu.

·      Prepare the Mise En Place for the day.

·      Abide to all hygiene/ safety procedures as per the hygiene program of the restaurant.

·      Ensure that agreed food hygiene, licensing and safety standards are followed, upheld or surpassed, at all times.

·      Work closely with standard recipes and plate presentation in order to maintain standards of quality in production and presentation.

·      Apply culinary skills to prepare meals, with flavour, ingredients, temperature, presentations and quality consistent with standards and guest expectations.

·      Correctly date and store food, sanitize equipment and take other measures to ensure integrity and quality of food product.

·      Control wastage, breakage, spoilage and cost items.

·      Use equipment skilfully by following correct safe procedures e.g. knives & other cutting/grinding machines.

·      Adhere to grooming and appearance standards consistently.