HOT KITCHEN COMMIS I

To be knowledgeable about menu items and ingredients used.Learn menu items and be able to describe them appropriately.Answer questions about our food, beverages and other restaurant functions and services.To serve food as exactly as ordered - dispatch orders from the kitchen.Read & execute orders correctly - giving full attention to what others saying.Being alert in getting multiple orders.Before each shift, make sure service stations are appropriately stocked according to individual service station guidelines - canned soft drinks and bottled water kept cold and available in the fridge and fill salt, pepper, and condiments to the container in the kitchen.Perform side work at the start and end of each shift as required by the service station assignment.To adhere to existing working practices, methods, procedures, undertake relevant training and development activities and to respond positively to new and alternative systems.Ability to follow Health and Safety Procedures for the restaurant patrons and for the image of the company.To double check/inspect and inventory goods/items properly.​Received goods/items must be stored promptly in their proper and appropriate designated area.RequirementsDiploma or Certificate in Culinary Arts, Hospitality, or a related field.Minimum of 1–2 years of experience in the hot kitchen section of a 4-star or 5-star hotel or fine dining restaurant.Be able to communicate and understand the predominant language(s) of the restaurant’s trading area, English is a must.Availability on nights, weekends and holidays is also usually required if necessary or according to the business needs.