Commis

Description:

• Basic Hospitality or Catering training
• A foundation degree in Culinary Arts Management
• Previous On the Job experience/ apprenticeship in food preparation and kitchen organization
• Basic cooking skills
• Knife skills requiring coordination, precision and speed
• Food preparation skills - basic sauces, salads/ cold starters, hot dishes, pastry, roasting, etc.
• Good working familiarity with use of kitchen equipment
• Ability to communicate in English
• Ability to work under pressure/ remain calm while multi-tasking
• Ability to work quickly and efficiently
• Ability to work with different nationality
   

Desirable:
 

• Diploma in Hospitality & Catering
• Diploma in Professional Cookery
• Certificate in additional international cuisine
• Basic Food Hygiene, HACCP certification
• At least two years work experience in kitchen setting at a restaurant or hotel
• Versatility in all sections/stations of the kitchen – vegetable, meat, fish, pastry, butchery and so on
• Attention to details and ability to learn on your feet and absorb lessons and put it into practice right away
• Ability to develop and maintain stamina and and mental toughness to cope with the stress of long working hours/ split shifts and busy service periods
• Ability to keep a zealous attitude for maintaining the cleanliness and safety of kitchen
• Creative skills and imagination to turn food pieces to desirable food items
• Develop physical stamina, time management Time management