Responsible for the consistent production of food, assigned by the superiors to meet the expectations of quality, taste, and texture while adhering to the safety and hygiene standards of the kitchen.
Produces food using standard recipes and using the correct and authentic ingredients to meet the correct taste, texture, color, and presentation.
Keeps the working areas clean and tidy while working and afterwards.
Assist the chef de partie in determining the quantities and food items to be ordered for the following day.
Strives to maintain all equipment in the department in good working condition.
Takes part in training programs conducted by the chef or sous chef in order to acquire knowledge and optimize performance.
Follows all health and safety rules and regulations of the kitchen to ensure that no contamination takes place in the department.
Maintains a good working relationship with all staff in the department to ensure a cordial working atmosphere.
Adheres to the good personal hygiene practices required of a food handler.

Any combination of education, training or experience in culinary courses.
1 to 2 years in the same position in a 5-star resort, city hotel or cruise environment.
Knowledge of a combination of Continental and Asian cuisine can be an added advantage.

Commis 3