Commis | Japanese

Hotel School education or diploma in culinary is required. Basic computer skills and familiar with inventory systems.
1-2 Years’ experience in a 5 Star Hotel environment or A Class Restaurants. 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.
Reading, writing and oral proficiency in the English language.
Good level of creativity and good organizational skills.
Major Responsibilities

General

Executes all tasks assigned by his/her superiors
Demonstrates a high degree of standards awareness; promotes teamwork and acts as role model
Attends all scheduled training sessions
Displays warmth, care and genuine enthusiasm when dealing with guests and internal customers; lives the Golden Rule
Departmental

Cleans and handles initial processing of raw product
Prepares mis-en-place, bases and ingredients, stocks, dressings etc.
Assists and trains with line cooks
Maintains high standards of food hygiene and storage as well as kitchen cleanliness
Successfully completes Safe Step Training certification
Specific Responsibilities and Tasks

General

Adheres to the Hotel's code of conduct and grooming & hygiene standards
Is seen as working hands-on, assists colleagues in crunch times; Walks the talk
Actively participates in briefings and meetings
Maintains a clean and orderly work area and promotes a safe working environment
Performs any additional duties as assigned
Departmental

Runs the day to day operation of the station in the kitchen. Assists in creating and preparing menus items and specials. Accommodates the food servers' requests regarding guest preferences. Follows all guidelines for timely food service to guests.
Checks and completes mis-en-place and pars and set-up the station. Communicates with the Sous Chefs and the Executive Chef regarding menu items, problem situations or shortages. Utilizes the computer system in retrieving orders.
Is aware of and complies with Hotel's standard recipes and plate presentations in order to maintain standards of quality in production and presentation. Follows all guidelines for timely food service to guests
Stores items properly at the end of the shift; ensures a clean, neat and organized work area.
Ensures safe and correct use of equipment, tools and machinery