Commis III - Asian Cuisine

Operational:

1. Designated sections of the kitchen are to be maintained to Brand and Company standard.
2. Ensure all section menu items are prepared to Brand standard.
3. Work in close liaison with all sections of the kitchen to ensure efficient service.
4. Work within the relevant sections as directed by HC / SC and ensure all items served meet Brand standard.
5. Coordinate and communicate with HC and SC regarding any food quality issues, system deficiencies, or employee concerns.
6. Ensure all equipment is working to the standard required by the business and if issues are found that they are reported.
7. Control costs without compromising standards.
8. Monitor and account for food wastage within the active inventory system.
9. Ensure daily, weekly and monthly administration is to Company standards and meets set deadlines.
10. Ensure the kitchen uniform and personal hygiene requirements are adhered to at all times.

1. Ensure rigorous and continuous adherence to HACCP, Food Safety, and Health and Safety guidelines as defined by the Company and/or local law throughout the SBU.
2. Report any deficiencies to HC, SC.

1. Communicate with and interact with BOH team, to maintain effective business performance.
2. Attend and participate in regular team briefings.

1. Integrity: We act with honesty and sincerity in everything we do. We say what we mean, do what we say and build confidence in our team.
2. Teamwork: We work towards common goals through open communication, mutual support and win-win attitudes. We respect our differences and build upon our strengths.
3. Recognition: We ensure that people's individual needs and successes are supported and recognised.
4. Continuous Growth: We provide an environment where our colleagues and our business can flourish and grow.
5. People Focus: We focus on our team members, guests and business associates, and they acknowledge us as preferred partners.