Hotel
Riyadh KSA
5*
96 Suites (5 Outlets)
Jul 2023 – To Date
Millennium Hotel Hail KSA
5* 183 Rooms (6 Outlets)
Jul 2017 – Jul 2023
SAVOEY HOTEL LAHORE
4
* 110 Rooms (4 Outlets)
Feb 2015 - Dec 2016
PARK LANE HOTEL LAHORE
4* 79 Rooms (3 Outlets)
Feb 2013 - Jan 2015
Commis II Duties and Responsibilities:
• Provide the highest and most efficient level of hospitality service to the hotel guests.
• Works in the designated station as set by Executive Chef and/or Sous Chef.
• Able to organise the assigned work area and efficiently put away orders.
• Able to prepare and sells food within recommended time frames to meet Guest
expectations.
• Able to operate kitchen equipment like braising pan, baking ovens, stoves, grills,
microwaves and fryers.
• Able to produce a quality product in a timely and efficient manner for the guests or staff.
• Responsible to maintain cleanliness, sanitation at the assigned work area.
• Responsible for preparing and cooking all food items by the recipe and to specification.
• Prepare ingredients for cooking, including portioning, chopping, and storing food.
• Prepare all menu items by strictly following recipes and yield guide.
• variety of meats, vegetables, soups, breakfast dishes and other food items.
• Slices, grind and cook meats and vegetables using a full range of cooking methods.
• Coordinate and participate with other sections of requirements, cleanliness,
• Work according to the menu specifications by the Chef de Partie.
• Need to be flexible and willing to help other departments at busy times as and when
required.
Commis I & II Duties and Responsibilities:
• Actively share ideas, opinions and suggestions in daily shift briefings.
• Maintain proper rotation of product in all chillers to minimize wastage/spoilage.
• Ensure storeroom requisitions are accurate.
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.
• Follow kitchen policies, procedures and service standards.
• Follow all safety and sanitation policies when handling food and beverage.
• Support the Demi/Chef de Parties in the daily operation and work.
• Keep work area at all times in hygienic conditions according to the rules set by the hotel.
• Control food stock and food cost in this section.
• Prepare the daily mis-en place and food production in different sections of the main
kitchen or as per requirements.
• Follow the instruction and recommendations from the immediate superiors to complete
the daily tasks.
• Ensure the highest standards and consistent quality in the daily preparation and keep up
to date with the new products, recipes and preparation techniques.
• Coordinate and participate with other sections of requirements, cleanliness, wastage ..