Commis / DCDP - Bakery

· Organises and sets up the assigned section of the Food and Beverage Kitchen as efficiently as possible to increase speed and maximise productivity.

· Ensures that all dishes from that section are prepared consistently and according to standard recipes.

· Monitors food and operating costs and controls these by reducing waste.

· Trains the culinary employees in that section of kitchen in the skills necessary for them to perform their function.

· Works in any sections of kitchen when necessary or as requested by the Sous Chef or Chef de Cuisine.

· Ensures the sanitation standards for kitchen are being met.

· Be familiar with all sections of the kitchen to facilitate the flexible use of employees.

· Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.

· Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented.

Diploma/Graduation

Schedule: Full-time