وظائف مجموعة مطاعم الأبراج في المنامة ,البحرين
Commis 1
About the job
Reporting to: CDP/Jr. Sous Chef/Sous Chef
Key Objectives: To prepare and cook all menu items from your department, carefully following recipes, presentation and health and safety guidelines.
Description Of Main Duties
SERVICE
Complete allocated daily and weekly cleaning duties to required standards
Complete allocated kitchen opening duties to required standards
Preparing daily mise en place
Prepare all food in a professional manner according to the standards
Ensure minimum kitchen wastage
Be flexible and willing to help other departments at busy times as required
Complete allocated kitchen closing duties for the section to required standards
Close and clean section to required standard and ensure readiness for the next shift
Store goods in a safe and efficient manner ensuring stock is rotated
Inform Senior Chefs or Manager when you become aware of any stock issues
Always follow recipe guidelines on ingredients, portion specifications and presentation
Taste regularly to monitor and ensure consistent product standards and freshness of ingredients
Ensure that all food is prepared and served in accordance with Company’s standards
Possess a thorough knowledge of all dishes and recipes
Keep up to date with menu changes and new products
Continually learn and develop knowledge on products and recipes
TRAINING
Attend and participate in all training as requested
Ask questions and take guidance from Senior Chefs
HEALTH & SAFETY
Ensure that all potential and real hazards are reported immediately and rectified
Assume responsibility for the safety of the persons and property of all within the premises, by strict adherence to laws and regulations
Perform role duties in a manner that is safe and unlikely to give risk of harm or injury to yourself or others
************************
Commi 2
About the job
Reporting to: CDP/Jr. Sous Chef/Sous Chef Objectives: To prepare and cook all menu items from your department, carefully following recipes, presentation and health and safety guidelines.Description Of Main Duties SERVICE
Complete allocated daily and weekly cleaning duties to required standards
Complete allocated kitchen opening duties to required standards
Preparing daily mise en place
Prepare all food in a professional manner according to the standards
Participate in detailed cleaning of kitchen sections, equipment and utensils
Ensure minimum kitchen wastage
Be flexible and willing to help other departments at busy times as required
Complete allocated kitchen closing duties for the section to required standards and ensure everything is ready for the next shift
Store goods in a safe and efficient manner
Inform Senior Chefs or Manager when you become aware of any stock issues
Always follow recipe guidelines on ingredients, portion specifications and presentation
Taste regularly to monitor and ensure consistent product standards and freshness of ingredients
Ensure that the served food is presented well and is properly done based on presentation and safety standards of the Company
Possess a thorough knowledge of all dishes and recipes
TRAINING
Attend and participate in all training as requested
Ask questions and take guidance from Senior Chefs
HEALTH & SAFETY
Ensure that all potential and real hazards are reported immediately and rectified
Assume responsibility for the safety of the persons and property of all within the premises as per the laws and regulations
Perform role duties in a manner that is safe and unlikely to give risk of harm or injury to yourself or others
