The Commis I will be required to conduct his/her duties in a courteous, safe and efficient manner, in accordance with the standard policies and procedures, ensuring that the highest level of service is maintained.

• Maintaining and creating a strong commitment to a team atmosphere.
• Developing and maintaining product knowledge, facilities and surrounding areas.
• Developing one’s professional progress to enhance and increase quality performance.
• To have very good knives skills and to know basic cuts.
• To be able to prepare fish, meat, vegetables, sauces and stocks.
• To be able to grill, pan-fry, stew, braise, steam and roast.
• To ensure that all stocks are kept under optimum conditions and rotation is managed according to company standards.
• To ensure that all mise-en-place is always freshly prepared and on time.
• To ensure that all dishes are being prepared to the correct recipe and to the correct quantity.

Your experience and skills include:

• Diploma or Certificate in Culinary and a minimum of at least one year in the same role is an advantage
• Ability to work well under pressure in a fast paced environment
• Ability to work cohesively and collectively as part of a team