Commis Chef at Bible Translation and Literacy

The position is responsible for assisting the Sous/Head Chef on duty with storage, preparation and cooking of all food items in a fast-paced kitchen environment, while adhering to all Health and Food Safety Industry Standards.

Duties & Responsibilities

• Do appropriate Mis en Place at the beginning of every shift as well as closing duties at the end of the shift.
• Portion, arrange, garnish and serve orders to customers at windows, counters, buffet or tables.
• Assist in monitoring food stocks and stock movement.
• Understand daily departmental costs and how they influence profit and loss results.
• Ensure minimum kitchen wastage.
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment as directed
• Ensure stock is controlled and rotated.
• Report any maintenance issues to the Head Chef immediately.
• Comply with all BTL CICC’s policies and procedures to ensure that all-statutory regulations are observed.
• Be flexible to work in any given shift and go out of way to extend when duty calls.

Requirements

• At least a certificate in food production from a recognized hospitality institution.
• Two year of work experience in a busy establishment is required.
• Have a valid food handlers certificate.
• Conversant with the use of Cooking equipment in the hotel industry.
• Aware of the current cooking trends in the hospitality industry.
• Knowledgeable in cooking and presentation of food.
• High level of creativity and innovation
• Food sanitization knowledge is a must
• A good team player with strong interpersonal skills.
• Highly responsible & reliable
• Physically fit and able to work well under pressure in a fast paced environment