Commis I

• To prepare and cook food according to standard procedures, recipe cards, photographs and given instructions.
• To help the Chef de partie/Demi chef de partie to establish standard recipes and ensure the compliance with them.
• Constantly inspect taste, temperature and visual appeal, make sure that all dishes are uniform and that established portion sizes are adhered to.
• To participate in product development and in controlling the smooth operation of the kitchen.
• To ensure food quality, food taste, food presentation and food requisition.
• To have a good knowledge of cuisines to carry out the duties and responsibilities for the position in an efficient and productive manner.
• To be able to manage a shift.
• To ensure proper sanitation procedures are followed and the kitchen is always clean, neat and tidy.
• To assist the Chef’s in the day-to-day operation of the kitchen and to help maintain a high Standard of food preparation.
• To have full knowledge of Four Seasons Food Standards.
• To ensure all equipment is in full working order.
• To ensure an adequate supply of all products prepared on a timely basis.
• To do requisition of all items needed for the following day from the food storeroom, non-food storeroom and stewarding department.
• To prepare exciting and appealing room amenity when needed.
• To demonstrate and maintain at all times a professional behavior and positive attitude.
• To communicate regularly with the Sous Chef to achieve an excellent rapport throughout the food production department.
• To respond properly in any hotel emergency or safety situation.
• To perform other tasks or projects as assigned by hotel management. This includes packaging design, procurement; marketing and merchandising of food products in conjunction with Executive Chef and Food and Beverage Director.
• To have a full working knowledge of halal food, service and preparation.
• To execute Alternative Cuisine and Spa Cuisine.
• To be certified in Food Service Sanitation as available and to implement protocols.
• To work closely with all chefs in relation to the food.
  

Standard Duties

• To provide a friendly and professional service that always exceeds guest’s expectation.
• Assist in phone coverage with other departments.
• Assist the department to upkeep relevant notice boards.
• Prepare related paperwork for new hires.
• Requires knowledge and the ability to operate computer equipment including word processing and spreadsheet software plus other systems (i.e. Opera, Windows, Bayan payroll and analysis reports etc).
• To accept responsibility for the health safety and welfare of all areas of the department, guests and employees and to respond properly in any hotel emergency situation.