I. BASIC PURPOSE / JOB BRIEF:

The Commis 3 is responsible in the preparation and cooking of all menu items as well as maintaining cleanliness and sanitation in his/her assigned station.

II. MAJOR RESPONSIBILITIES AND DUTIES:

• Arranges the stocks in all storage areas of the kitchen for proper inventory control.
• Prepares and cooks all menu items in his section in adherence to hotel standards.
• Maintains cleanliness and sanitation in his workplace for hygienic and safety precautions.
• Observes proper supply or stock rotation in the use of ingredients to avoid wastage/spoilage.
• Receives or picks up supply requests and double checks all requisitions against items delivered.
• Adheres to proper portioning standards in preparing menu items to maintain optimal food costs percentages.
• Checks current supply levels and preparation checklists for the timely replenishing of ingredients.
• Prepares ingredients for cooking,  slicing, chopping, dicing ingredients and storing them properly.
• Communicates any assistance needed during busy or peak  periods to minimize delays in food service.
• Assists other team members in the kitchen when needed or when assigned by the Chef in Charge.

III. JOB SPECIFICATIONS:

Educational Requirement:

• Minimum high school graduate.

Experience Requirement:

• Atleast 1 year experience in the kitchen

Skills and Attributes:

• Leadership Skills:
  • Able to develop leadership skills for the future succession

• Technical Skills:
  • Able to operate and maintain ovens, stoves, microwaves, fryers, mixers, blenders, and similar equipment

   Other Qualifications:

• • Able to work in shifting schedule, weekends and holidays