Commis Cook-French Cuisine

· Has to be always well prepared and knowledgeable about all recipes, presentations and taste of dishes established by hotel policy. · Checks the quality of raw materials in assigned areas, as well as their storage, handling and usage. · Conducts training on all related food preparations, hygiene and grooming standards in conjunction with the Sous Chef. · Keeps the Sous Chef informed about all aspects of assigned section, including equipment, working environment, staff problems and departmental relations. · Attends kitchen meetings in absence of the Sous Chef and counsels subordinate’s employees if necessary. · To ensure that all kitchen Mise en Place is prepared according to production plan. · Assists Sous Chef in creating and developing new dishes and recipes by keeping up with the latest market trends. SKILLS & ABILITIES · Completion of GCE ‘O’; or minimum of six months related experience and/or training; or equivalent combination of education and experience. · Ability to develop test recipes and/or techniques for food preparation/presentation. · Knowledge of food inventory