JOB DESCRIPTION

Position Commis/ Cook

Division/Section/Outlet Culinary

Department Culinary

Reports to Demi Chef

Last update

Date

Job Summary
 Maintenance of chiller and freezer cleanliness
 Receiving and checking all food item
 To maintain good communication with all associate

Duties and Responsibilities

1. To report on duty on time in a clean uniform with neat appearance including apron.

2. To maintain at high standard of personal appearance grooming and hygiene at all time
according to the hotel standard.

3. To check food delivery either from store or direct to his outlet.

4. Prepare and produce all hot and cold dishes for buffet and a la carte menu according to
the prescribed recipes and specifications and ensure that the portion size, quality and
presentation of the dishes conform to the hotel or resto standard, and ensure its done and
ready on time.

5. Understand the basic philosophy of the company in his daily work.

6. Prepare the required mise-en-place according to the menu orders and check the received
products to ensure that they meet the predetermined quality and purchasing specifications.

7. Maintain the regular supply of hot and cold food items.

8. Ensure the proper handling and storage of food so as to keep spoilage to a minimum.

9. Ensure all items with HACCP labeling and monitoring the quality and self live on the
item.

10. Ensure FIFO (first in first out) to all products, store item, etc.

11. Keep the workstations clean and hygiene and observe proper safety procedure at all times.

12. Supporting operational of Banquet, outside catering, etc.

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13. To organize clean on daily basis fridge and working area.

14. Maintain all operating equipment in good working conditions and advise supervisor to
raise repair and maintenance request when necessary.

15. Perform any other related duties as and when assigned by supervisor.

16. To be flexible and work extra hours or days off according to business.

17. To maintain good relationship with colleagues and all other department, especially
restaurant and stewarding staff.

18. To work in any section of the kitchen when necessary or requested by the Executive Chef
during period of pressure and high business.

The above statements are intended to describe the general nature and levels of work being performed
by people assigned to this job. They are not intended to be an exhaustive list of responsibilities, duties
and skills required of personnel so classified. The Company reserves the right to alter the job
description at its sole discretion without having to assign any reason whatsoever.

I, undersigned acknowledge receipt of the duty agreement above, and I am agreed if can’t perform on
the requirement; Disciplinary action will be taken, and demoted to the lower position.

Name of Employee :
Signature :
Date :