Commis I - Filipino Cuisine

Set up preparation area (includes utensils, pots and pans, cutting boards and knives). As defined by the outlet or section in charge. Should have good knowledge in Filipino Cuisine Performs duties as required by section in charge. Must keep work area clean at all times and make sure correct use of equipment chillers and freezers. Helps the set up of daily buffet as per standards. Collects dry store, fruits, vegetables, dairy, raw meat and fish/Sea food requisitioned by the outlet or section in charge. Participates in the daily mise en place delegated by the outlet or section in charge. Must be willing to learn and attend any training scheduled by department head for the benefit of the employee and organization Prompt work pattern and must remain flexible at all times Must be willing to be rotated in carious kitchen sections as requiredCosT CONTROL AND PROFITABILITY Deals with spoilage, breakage and accident efficiently in accordance to the required standard. Abides by the instructions given by Superiors. LAWS, REGULATIONS & POLICIES Ensures compliance with business operations laws Ensures compliance with hospitality operations laws Ensures compliance to all applicable laws, and corporate standards and guidelines