Commis I,II,II  

         

•Ensuring the operation and kitchen equipment is maintained at a good standard with minimum breakage.
•Handling the set up and break down of mise-en-place stations for the various meal periods according to performance standard.
•Being familiar with all sections of the kitchen equipment to facilitate the multi-skilling and flexible use of employees.
•Understanding and adhering to the hotel’s policy relating to fire, hygiene and safety.

Personal Details

Ideally you will be an energetic and hard working person with a passion and commitment to food and beverage production.

You will be punctual at work and present high standard of personal appearance and hygiene at all times.