To work in a safe, efficient and hygienic fashion while ensuring that the high-quality food standards of the
restaurant are maintained. The Commis 2 assists in the preparation
and serving of food. He also helps in preparing mise place for all stocks, soups and vegetables, meat
dishes and sauces.
• Work in the kitchen as directed on a daily basis.
• To assist in preparing soup on daily basis
• To set up the workstation for the daily operation of the food outlet and to ensure enough mise en place
for the expected volume of business
• Minimize wastage at all times.
• Maintain a clean and safe working area at all times.
• Ensure any anticipated shortages are communicated promptly to the demi ch 1 .
• Ensure that the established standard operating procedures are followed at all times.
• Follow all recipes as prescribed by the Head Chef.
• Carry out any other related duties as directed by the senior members of the kitchen staff.
• Maintain over all cleanliness of the equipment used.
• Practice proper safety and hygiene standards.
• Comply with all of the company’s operational policies and procedures.
• To assist the Guest with all queries
• To ensure energy and water saving
Personnel Skills
• Must be capable of being a team player
• Must be capable to work under pressure
• Should have a pleasant and friendly personality
• Hard working
• aware of hygiene rules
• Familiar with kitchen terminology eager and willing to learn
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