Lowongan Kerja Surabaya Posisi Commis Cooks di Me’nate Steak House Restaurant

Info Loker

Perusahaan	Me’nate Steak House Restaurant
Posisi	Commis Cooks
Tempat	Surabaya
Jenis Pekerjaan	Full Time
Spesialisasi Dibutuhkan	Chef/Koki (Hospitaliti & Pariwisata)
Gaji Min	Rp. 4.275.000
Gaji Max	Rp. 5.275.000

COMMIS 1

• Comply with the conditions of the food hygiene policies.
• Assist management in hiring, training, scheduling, evaluating, counselling, motivating and coaching employees serve as a role model.
• Accepting store deliveries.
• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control.
• Control food stock and food cost in his section/kitchen.
• Cook food and prepare top-quality menu items in a timely manner.
• Communicate assistance needed during busy periods.
• Ensure that all stocks are well maintained.
• Ensure that mise en place for food preparation is completed in your section.
• Ensure the quality of the food items.
• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques.
• Ensure and prepare mise-en-place for restaurant as per SOP.
• Ensure the proper sanitation and cleanliness of surfaces and storage containers.
• Follow and maintain cleanliness and good hygiene practices in the kitchen.
• Inform Chef of excess food items for use in daily specials.
• Inform F&B service staff of available items and available chef special menu.
• Keep work area at all times in hygienic conditions according to the rules set by the restaurant.
• Monitor the quality and quantity of food that is prepared.
• Operate kitchen equipment safely and responsibly.
• Prepare the daily mise-en-place and food production in different sections of the main pantry or satellites.
• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
• Prepare fresh ingredients for cooking according to recipes/menu.
• Responsible to maintain food logs.
• Support the Demi, Chef de Partie or Commis II in the daily operation and work.
• Test foods to ensure proper preparation and temperature.
• To assist chef de partie in preparing food according to the requirements or recipes or standards, andthe specifications for his department.
• To assist chef with chopping, packing and helping/learning with dishes.
• Follow the cleaning schedules for the kitchen and clean the section and other areas as directed.
• 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.
• Any related task given by superior

COMMIS 2

• Provide the highest and most efficient level of hospitality service to the restaurant guests.
• Works in the designated station as set by Sous Chef.
• Able to organize 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 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.
• Cook food according to recipes, quality standards, presentation standards and food preparation checklist.
• Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes and other food items.
• Slices, grind and cooks’ meats and vegetables using a full range of cooking methods.
• Wash and peel fresh fruits, vegetables and also able to weigh, measure and mix ingredients on correct proportions.
• Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation and a la carte cooking. Set-up the station with par stocks of menu items, and prepare the dishes designated for that station.
• Checks supplies and prep lists and ensures all items are prepped in a timely fashion.
• Replenishes service lines as needed and restocks and prepares the workstation for the next shift.
• Ensures that all products are stored properly in the correct location at the appropriate levels at all times.
• Communicate any assistance needed during busy periods and report any incidents to the Sous Chef to ensure optimum service to quests.
• Check and ensure the correctness of the temperature of appliances and food.
• Serve food in proper portions on to correct serving vessels and plates.
• Wash and disinfect kitchen area, workstations, tables, tools, knives and other equipment.
• Maintain correct portion size and quality of the food to the hotel’s standards.
• Minimise waste and maintain controls to attain forecasted food cost.
• Review status of work and follow-up actions required with the Sous Chef before leaving.
• Assists in providing on the job training & development of new cooks.
• Assists other Team Members in the kitchen when needed or perform any other tasks assigned by the Sous Chef.
• Any related task given by superior

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Deskripsi Perusahaan

Info Perusahaan

• Industri: Makanan & Minuman/Katering/Restoran