Commis Cook-French Cuisine, Singapore

. 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