Commisary

To ensure that the working area is clean at all the time.
To collect fish and meat from butchery and to check that all the inter kitchen transfers correspond to the requirements
To compile the daily mise en place
To ensure that the uniform provided is kept clean, presentable and in good condition, ensuring that personal appearance and hygiene standards are an example for the team
Take any note on new recipes, new procedures, keep his learning process going at all times to improve his professional knowledge
Perform any general duties as defined by his supervisor and help in any other department or section in the kitchen.
To ensure that all food is cooked and presented to excellent quality as devised by the Executive Chef
To promote effective team work
To cook all food items as requested, serving as expected
To receive, prepare and cook any orders
To clean and maintain all kitchen areas, including equipment and tools to Safe and Sound standards
To report any potential health or hygiene hazards
To ensure efficient stock rotation for any foods produced

Previous work experience as Commis in a four or five star hotel or similar restaurant for a minimum of 2 years.
Successful incumbent must have good understanding of food vocabulary in the English language.