Commis II & III.
Assisting kitchen staff in maintaining high cuisine standards. You will be also responsible for assisting CDP and Sous Chef in cooking and then ensuring that all stations are clean.
Additionally, He/ She is responsible to prepare special meals or substitute items, regulate the temperature of ovens, broilers, grills, and roasters etc. Pull food from freezer storage to thaw in the refrigerator and Ensure proper portion, arrangement, and garnish foods etc.
Working quickly and efficiently.
Willingness to learn.
Attention to detail.
Passion for food.
Ability to work well under pressure.
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