Commis 1 - Bakery

Job Description

Primary Responsibilities

Preparation of food, cooking, quality control, cutting & HACCP

Maintain daily mis-en-place (MEP) and prepare ingredients

Inspect & clean food preparation areas, ensure safe personal hygiene & sanitary food-handling practices, HACCP, labeling & FIFO / FEFO practices, hygienic handling & storage of equipment & utensils

Ensure the highest standards and consistent quality in the daily preparation

Be familiar with new products, recipes & preparation techniques

Have full knowledge of all menu items, daily highlights, and promotions

Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them

Promptly report any hazards, unsafe working conditions, or equipment which requires repair or maintenance to the immediate supervisor

Other Responsibilities

Effective communication between colleagues to ensure a secure and friendly working environment

Establishing and maintaining effective working relationships

Consistently offer professional, friendly, and proactive guest service while supporting fellow colleagues

Actively share ideas, opinions & suggestions

Efficiency in preparations and execution

Acquire culinary knowledge and skills to grow as a demi chef de partie

Follow guidelines provided in colleague handbook

Perform other reasonable duties assigned by the manager

Main Complexity / Critical issues in the Job

Ability multi-tasking

Strict compliance with food safety hygiene in the food preparation

Delivery of high-quality product on a consistent basis

Cleanliness of work area

Practice strict control on food portioning and wastage, thereby ensuring gross food profitability

Qualifications

Basic & local necessary food hygiene certificates

Certificate in culinary, preferred

Minimum of 6 to 12 months in a basic culinary position, preferably in a similar operations style

Knowledge of basic culinary techniques & personal grooming

Oral proficiency in the English language

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