Role Purpose

The Kitchen Commis is responsible for promptly preparing, cooking and serving all kinds of food items while
ensuring full adherence to the set quality, hygiene and presentation standards.

Key Responsibilities

-Check at the start of his shift that products needed for his service station are on hand according to set par level
and place the order of the products from the internal store

-Take part in the opening and closing duties of the kitchen in compliance with the norms and internal
procedures and contribute to stocking and receiving goods when needed

-Receive food orders and prepare requested items (mise-en-place) and their display as per outlined recipes,
HACCP standards, portion control practices, and items’ presentation guidelines

-Ensure sanitation of work station at all times during the shift by cleaning the fridge, shelves and counter,
sharpening knives and cleaning utensils upon end of shift

-Check the shelf life of products, tag the production/expiry date on each product and communicate the wasted
product figures to the concerned chef(s)

-Follow security/fire/safety procedures according to the set rules and regulations and report any incidents to
hierarchy

-Maintain good product/food items knowledge to be able to answer any inquiries and to provide observations
when needed


Qualifications

-Technical Degree in Food and Beverage or Hospitality Management

-1-2 years of experience in F&B operations in a similar role

-Knowledge in various cuisines, cooking techniques, and cooking sections

-Fluency in English