Commis II - Pastry - #25624

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• Able to organize the assigned work area and efficiently put away orders.
• Able to prepare and sells food within recommended time frames to meet Guest expectations.
• Able to operate kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves and fryers.
• Able to produce quality product in a timely and efficient manner for the guests or staff.
• Responsible to maintain cleanliness, sanitation at the assigned work area.
• Prepare ingredients for cooking, including portioning, chopping, and storing food.
• Prepare all menu items by strictly following recipes and yield guide.
• 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 stored properly in the correct location at the appropriate levels at all times.
• Check and ensure the correctness of the temperature of appliances and food.
• Review status of work and follow-up actions required with the Section Head before leaving.
• Assists other Team Members in the kitchen when needed or perform any other tasks assigned by the hotel management.

• Excellent understanding of various cooking methods, ingredients, equipment and procedures.
• Able to work in a fast-paced environment with speed and quality.
• Great personal hygiene and grooming standards.
• Should be able to communicate, read and write clearly and effectively.