Commis 2

Commis 2

Sisban Holding Company
1-6 years
Not Specified

Job Description

Commis 2

Dept :

Line Manager:

Job Grade:

Job purpose:
The Commis 2 main role is to assist the section in charge with the preparation tasks. 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:
  • Standardized Recipes
  • Standardized portioning
  • Standardized preparation methods
  • Wastage & leftover control
  • 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
  • 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 to ensure a smooth workflow in his section.

Key Performance indicator (KPI)
Weighting (%)
must add up to 100%

Time & Attendance

Haccp Due diligence Completion Score

Performance evaluation

Recipe standards check


Qualifications and Education Requirements

A Bachelor/TS/BS degree or equivalent education in culinary science is required, or similar hospitality management award

Must have at least 6 Months 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


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
Eger to learn
Work under pressure
Active Listener
Managerial competency (for Managers only)

Sisban Holding Company

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