Commis 2

1. To produce high quality food to exceed the guests` expectations thus contributing to the smooth function of the department in an efficient and profitable manner, with a view to establish Royal Island Resort & Spa as a leading Resort in the Maldives
2. Main Responsibilities:
3. Responsible for the consistent production of food, assigned from time to time by the superiors to meet the expectations of quality, taste and texture while adhering to safety and hygiene standards of the Kitchen.
4. Assists the cooks in the Production of food for Breakfast, Lunch and Dinner or any other function following the standard recipes and using the correct and authentic ingredients to meet the correct taste, texture, colour and presentation.
5. Keeps the working areas clean & tidy while working and afterwards.
6. Strives to maintain all equipment in the department in good working condition.
7. Takes part in training programs conducted by Chef/Sous Chef in order to acquire knowledge and to optimize performance.
8. Be well groomed at all times.
9. Follows all Health & Safety rules and regulations of the kitchen to ensure that no contamination take place in the Department.
10. Maintains a good working relationship with all staff in the Department to ensure a cordial working atmosphere.
11. Informs the immediate supervisor of any illness prior to handling food in order to refer to the doctor to determine the nature of illness.
12. Adheres to good personal hygiene practices required of a food handler.
13. Assist the Chef De Partie in determining the quantities and food items to be ordered for the following day.

Education

Minimum: GCE O’ Level

Experience

Minimum: 1 year’ experience in the field is desired

Skills

Communication skills

Excellent problem solving & time management skills

Able to work long hours and a team player