Commis III
Swiss-BelHotel Plaza kuwait
Total years of experience :11 years, 11 Months
Responsibilities
• Supporting Chef de Partie or Demi Chef de Partie in the daily operation and work.
• Working according to the menu specifications by the Chef de Partie.
• Keeping work area at all times in hygienic conditions according to the rules set by the hotel.
• Portion yielding as per the standard recipes.
• Controlling food stock and food costs in my section.
• Preparing the daily mis-en-place and food production (verity of Breads & pastry desserts).
• Plating, garnishing and decorating foods.
• Setting up the buffet and presenting foods.
• Following the instructions and recommendations from the immediate Superiors to complete the daily tasks.
• Ensuring the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques.
• Coordinating and participating with other sections of requirements, cleanliness, wastage and cost control.
• Maintaining kitchen, chiller, fridges temperature and cleanliness.
• Ordering the food requisition and kitchen supplies.
• Stock rotation of ingredients in FIFO basis.