Hyde Hotels, Resorts & Residences is looking to hire suitably skilled and devoted candidate for role of Commis I Pool Bar. The role holder is responsible to cook any food on a daily basis according to business requirements. The hotel published this  job on February 7, 2024 and is open to receive application.

Responsibilities of Commis I

• To report for duty punctually wearing the correct uniform and name badges at all times
• Organize together with de Chef de Partie the shift on his/her section with regard to mise-en-place production and its service.
• Take orders from his/her Chef de Partie and carry them out in the correct manner
• Together with his/her Chef de Partie to write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Head Chef / Director of F&B in order to achieve the high stock rotation desired in his/her section.
• Maintain good employee relations and motivate colleagues
• Work to the specifications received by the Chef de Partie regarding portion size, quantity and quality as laid down in the recipe index.
• Responsible for completing the daily checklist regarding mise-en-place and food storage.
• Attend daily and monthly meetings with the Chef de cuisine and other meetings as requested by the Head Chef / Director of F&B
• Report any problems regarding failure of machinery and small equipment to the Chef de cuisine and to follow up and ensure the necessary work has been carried out.
• Keep the section clean and tidy.
• Pass all information to next shift
• Accidents and sickness to be written in log Book and report to the Head Chef / Director of F&B
• Assist the Chef de cuisine in composing new recipes and menu ideas.
• Have a complete understanding of and adhere to the company’s policy relating to fire, hygiene and safety.
• The above description is not to be regard as exhaustive.
• Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate.

Requirements of Commis I

• Completed kitchen apprentice or chefs professional course.
• Minimum 1-year food and beverage serving experience

Skills and  Knowledge Desired

• Average reading, writing and oral proficiency in the English language.
• Good communication and customer contact skills.
• Team Player.

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