About the company

We are a home hospitality & lifestyle management company, offering a basket of services

comprising trained manpower, housekeeping, repairs, maintenance, concierge, food, wellness &

experiences. Our aim is to bring comfort & convenience to families in their day to day household

chores and then take them on a journey where they find pleasure in exploring the finer aspects of

life, get delighted by wonderful experiences & eventually find their lives transformed for the

better.

The Commis III chef will be assisting the Commis II and Commis I Chef(s) as well as other kitchen employees in food production. Assisting kitchen staff in maintaining high cuisine standards for function clients as well as delegates. Our ideal candidate will also be responsible for assisting the Chef-de-Partie (CDP) and the Sous Chef in cooking and then ensuring that all stations are clean.

Additionally, (s)he is responsible to prepare special meals or substitute items, clean the equipment (mechanical and manual), machines, burners, etc. pull food from freezer storage to thaw in the refrigerator and ensure proper portion, arrangement, and garnish foods etc.

Commis III Duties and Responsibilities:
• Works in the designated station as set by the Executive Chef and/or Sous Chef.
• Able to organise the assigned work area and efficiently put away orders.
• Able to prepare and sell food within recommended time frames to meet patrons’ expectations.
• Able to operate kitchen equipment like braising pan, ovens, stoves, grills, and fryers.
• Able to produce a quality product in a timely and efficient manner for the guests or staff.
• Responsible for maintaining cleanliness, sanitation at the assigned work area.
• Responsible for preparing and cooking all food items by the recipe and to specification.
• Prepare ingredients for cooking, including portioning, chopping, and storing food.
• Prepare all menu items by strictly following recipes and yield guide.
• Cook food according to recipes, quality standards, presentation standards and food preparation checklist.
• Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes and other food items.
• Slices, grind and cook meat and vegetables using a full range of cooking methods.
• Wash and peel fresh fruits, vegetables and be able to weigh, measure and mix ingredients in correct proportions.
• Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation and a la carte cooking.
• Set-up the station with par stocks of menu items, and prepare the dishes designated for that station.
• Checks supplies and prep lists and ensures all items are prepped in a timely fashion.
• Replenishes service lines as needed and restocks and prepares the workstation for the next shift.
• Ensures that all products are always stored properly in the correct location at the appropriate levels.
• Inform Chef of excess food items for use in daily specials.
• Always keep the work area in hygienic conditions according to the rules set by the company.
• Communicate any assistance needed during busy periods and report any incidents to the Sous Chef to ensure optimum service to guests.
• Check and ensure the correctness of the temperature of appliances and food.