Commis (Korean Cuisine)

I. MAJOR RESPONSIBILITIES AND DUTIES

• Arranges the stocks in all storage areas of the kitchen for proper inventory control
• Prepares and cooks all menu items in his section in adherence to hotel standards
• Maintains cleanliness and sanitation in his workplace for hygienic and safety precautions
• Observes proper supply or stock rotation in the use of ingredients to avoid wastage/spoilage.
• Receives or picks up supply requests and double checks all requisitions against items delivered.
• Adheres to proper portioning standards in preparing menu items to maintain optimal food costs percentages.
• Checks current supply levels and preparation checklists for the timely replenishing of ingredients
• Prepares ingredients for cooking, slicing, chopping, dicing ingredients and storing them properly
• Communicates any assistance needed during busy or peak periods to minimize delays in food service
• Assists other team members in the kitchen when needed or when assigned by the Chef

II. JOB SPECIFICATIONS

Educational Requirement

• Minimum high school graduate

Experience Requirements

• At least 1 year experience in the kitchen preferably in Korean restaurant

Skills and Attributes

• Able to develop leadership skills for future succession

Technical Skills

• Able to operate and maintain ovens, stoves, microwaves, fryers, mixers, blenders, and similar equipment.

Other Qualifications

• Willing to work longer hours as required by the Chef de Cuisine