Commie

Position: Commie3
Key Responsibilities:

Guest Service Excellence:
Provide the highest and most efficient level of hospitality service to hotel guests at all times.
Station Operations:
Work at the designated kitchen station as assigned by the Executive Chef and/or Sous Chef.
Work Area Organization:
Organize the assigned work area efficiently and ensure proper storage of supplies and orders.
Food Preparation & Service:
Prepare and serve food within recommended time frames to meet and exceed guest expectations.
Equipment Handling:
Operate kitchen equipment such as braising pans, baking ovens, stoves, grills, microwaves, and fryers safely and effectively.
Quality & Timeliness:
Produce high-quality food products in a timely and efficient manner for guests and staff.
Hygiene & Sanitation:
Maintain cleanliness and sanitation standards at the assigned work area in compliance with hotel and food safety regulations.
Recipe Compliance:
Prepare and cook food items strictly according to standardized recipes and specifications.
Ingredient Preparation:
Prepare ingredients for cooking, including portioning, chopping, and proper storage of food items.