Commis Chef

• Takes on other tasks in addition of the ones stated, in a reasonable framework.
• Execute all assigned tasks as directed and delegated from his or her Supervisors or Manager.
• Follow and ensure compliance with recipes, cooking procedures and use records to ensure food is tasty, well presented, fresh, correct portioned and safe.
• Delegate tasks to station attendants and cooks and follow up on quality and accuracy of outcomes.
• Set up stations and prepare mise en place as instructed by the Supervisor, following daily production charts according to business demands.
• Follow, execute and enforce hygiene standards at all time.
• Handle equipment properly and inform your supervisor on maintenance issue, break down and maintenance requests.
• Adhere to safety guidelines at all times and report any unsafe work conditions and practices.
• Take temperature checks and record as assigned by the Supervisor; record and report any unsafe temperatures found.
• Check all food in fridges at the beginning and end of every shift; assist trainees and station attendants in their areas and correct and train them if necessary.
• Preserve and enforce preserving of energy by switching off all equipment after work or if not needed.
• At the end of service periods, have sections cleaned and ready for following service periods.
• Follow the posted schedule and report at workstation on time.
• Perform all other reasonable tasks as requested by management.

• 2+ years managing a team of junior culinary
• The ability to demonstrate and execute an exceedingly strong work ethic
• Skills to motivate and develop the culinary on your team
• An appreciation for the people you work with
• A passion for real, good food

• Competitive salary and packages.
• Service Charge.
• Interesting training course provided by hotel and Rosewood group.
• Professional working environment with international branding.