Commis Cook-French Cuisine
External
The Fullerton Bay Hotel · Clifford Pier, SingaporePrepare for this interview
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About the role
- Has to be always well prepared and knowledgeable about all recipes, presentations and taste of dishes established by hotel policy. - Checks the quality of raw materials in assigned areas, as well as their storage, handling and usage. - Conducts training on all related food preparations, hygiene and grooming standards in conjunction with the Sous Chef. - Keeps the Sous Chef informed about all aspects of assigned section, including equipment, working environment, staff problems and departmental relations. - Attends kitchen meetings in absence of the Sous Chef and counsels subordinate's employees if necessary. - To ensure that all kitchen Mise en Place is prepared according to production plan. - Assists Sous Chef in creating and developing new dishes and recipes by keeping up with the latest market trends. SKILLS & ABILITIES - Completion of GCE 'O'; or minimum of six months related experience and/or training; or equivalent combination of education and experience. - Ability to develop test recipes and/or techniques for food preparation/presentation. - Knowledge of food inventory
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