Commis 1

Commis 1

Sisban Holding Company
3-6 years
Not Specified

Job Description

Job Title: Commis 1 Dept : Kitchen
Location: Line Manager: CDP / DCDP
Job Grade: G-4

Job purpose:
The Commis 1 main role is to assist the CDP / DCP the section with the preparation tasks during the first month and according to performance, will also work on finalizing the plates. He / She must implement the standards and procedures necessary to achieve the stated quality and quantity of produced food in his section, taking into consideration the highest standard possible of food hygiene, preparation and decoration

ROLE AND RESPONSIBILITIES
· Ensure that all policies and procedures are followed in his or her kitchen as mentioned in the Brand Operations Manual.
· Be committed to implement production standards. Understanding that these have been developed to maintain a consistent brand image.
· Follow all processing and cooking operations with the respect of: o Standardized Recipes o Standardized portioning o Standardized preparation methods o Wastage & leftover control o Expiry date and product freshness
· Striving to maintain the quality and taste of food prepared in all sections at its highest level. · To adhere to Health & Safety and Food Hygiene regulations
· To wear the uniform provided, ensuring it is always kept clean and presentable.
To Ensure workstation is maintained in a clean and sanitary condition, include all related equipment, kitchen utensils and smallware and related areas to ensure healthy and safe working environment which meets / exceeds corporate standards and regulations.
· Ensuring a complete adherence of storage requirements to the set standard of cleanliness, safety, and organization:
  • The daily check-up of labels expired and spoiled items that needs removal.
  • The respect of FIFO system o The proper rotation of all food products
  • To undertake duties and task as directed by the section in charge.
  • To ensure clear and respectful communication between colleagues
  • To ensure a clear communication with the section CDP and team leader to ensure a smooth workflow in his section.
Key Performance indicator (KPI) Weighting (%) must add up to 100% Time & Attendance 25 Haccp Due diligence Completion Score 25 Performance evaluation 25 Recipe standards check 25 Total 100

QUALIFICATIONS AND EDUCATION REQUIREMENTS:
A Bachelor/TS/BS degree or equivalent education in culinary science is required, or similar hospitality management award Work EXPERIENCE: More than one year of experience in the food service industry
Technical skills and KNOWLEDGE:
- 100% fresh cooking
- Knife Handling and sharping skills
- Knowledge of basic cooking procedures
Physical Requirement: -
Ability to lift over 20 Kg on a regular basis.
TRAINING & Certifications:
Food Hygiene Certificate Competencies Basic competency Technical competency
Good Communication skills
Reading & Written English
Good Reporting skills
An Interest in basic food production, preparation and cooking techniques Attention for cleanliness & hygiene Punctual Eger to learn Work under pressure Active Listener Managerial competency (for Managers only)

Sisban Holding Company

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