Commis Chef

Role Purpose:

Reporting to the Head Chef in working towards achieving TRV’s vision and strategy in terms of providing innovative, high-quality, and simplistic food in line with TRV’s value proposition. Responsible of ensuring the smooth running of their individual BOH pastry section operation.

Key Task and Responsibilities:

• Work as directed by the Chef de Partie in the assigned section
• Ensure all food is prepared in line with standard recipes
• Ensure all food items are sent to the correct area on time
• Assist the Chef de Partie with the preparation, presentation, decoration and menu dishes
• Control wastage by proper planning and utilization
• Conduct stock takes and compile stock lists to help with order requirements
• Ensure work areas are kept safe and hygienic at all times
• Maintain personal equipment used to fulfill the job, e.g. knives
• Attend meetings and training courses as required
• Check meat stocks in refrigerators and freezers in terms of availability and condition
• Ascertain daily requirements for the order period
• Take care of requisition of new stocks when necessary
• Cut, trim and portion meat to the restaurant’s requirements
• Ensure red meat is hung under optimum conditions
• Take precautions against possible spoilage
• Check equipment regularly
• Ensure regular stock takes are conducted
• Ensure all food is prepared in line with standard recipes
• Ensure all food items are sent to the correct area on time
• Ensure work areas are kept safe and hygienic at all times
• Perform any additional job-related tasks as needed and specified by the Supervisor

Experience, Knowledge and Skills:

• Ability to work well in a team
• Ability to work well in a fast-paced environment
• Excellent level of physical fitness
• Basic command of the English language
• Knowledge of basic preparation, presentation and preservation of food
• Knowledge of basic cooking techniques and preparation of basic stocks/sauces
• Minimum 2 years of experience, preferably in a five-star hotel