Commis Chef

Financial: - Oversee stock take, rotation, and monitor operating supplies to minimise food wastage and maintain cost effectiveness.Operational: - Check all equipment prior to service and ensure front of house food set ups comply with Chef guidelines. - Prepare and cook food items across all kitchen sections, including mise-en-place, processing of meat, poultry, seafood, and vegetables. - Maintain quality and presentation of all food served, following company recipes and specifications to ensure consistency. - Follow all HACCP procedures in food production and galley maintenance, ensuring environmental separation standards are observed. - Provide backup support for service lines and perform cooking duties at banquet functions and external events. - Perform opening and closing procedures as assigned.Team Management & Communication: - Promote teamwork and cooperate with all departments to ensure smooth food delivery and service. - Communicate effectively with Stewarding, F&B Outlets, and other departments to coordinate operations.General Duty: - Demonstrate thorough knowledge of menus, recipes, and food preparation techniques across all kitchen sections. - Possess strong knife skills and comprehensive understanding of HACCP procedures and food safety regulations. - Monitor consumption, stores, and receiving to ensure compliance with Accor standards. - Be conversant with all hotel services and facilities to provide informed recommendations on food and beverage combinations. - Perform all other tasks assigned by senior management.