Commis I Pastry - Sri Lankan Male Candidates

The Commis I will report to the Executive Chef via Sous Chef/CDP/DCDP.

Responsibilities and essential job functions include but are not limited to the following: 

To maintain a high working standards and ethics as expected by the Restaurant/Executive Chef
To prepare, cook and serve food, while maintaining the highest possible quality and meeting agreed standards for food preparation and presentation are met at all times under guidance from a senior chef 
Able to take the lead on a station as well as educate and guide junior chefs
To be able to work under pressure, for required hours in a heated environment 
To be punctual for work and promptly report any personal emergencies that limit/disable the chef to perform duties
To monitor stock movement and be responsible for requisitioning items for your station, acceptance and storage of deliveries 
To aid in achieving desired food costs, kitchen standards and overall objectives 
To carry out daily and weekly activities such as, temperature checks, food labeling/dating, storage, scheduled kitchen cleaning 
To remove any hazards and report any defects in the kitchen or equipment to a senior chef 
To keep high standards of personal and kitchen hygiene 
Assist in maintaining overall camaraderie in the kitchen 
To be able to communicate clearly and effectively in a kitchen environment
To have an understanding of menu planning, the implementation of stock controls, the importance of stock management to enable the kitchen to meet gross profit targets
To be familiar with the opening and closing procedures of the kitchen and carry them out as expected
To assist on other sections or help with other duties when the kitchen is short staffed, in emergencies, and/or when number of covers require. 
Show a commitment learn and grow as a professional chef during the period of employment 
To have knowledge of and be able to act during emergency situations, such as fire
To carry out and assist in the smooth running of the kitchen 
To attend all meeting and training sessions as required 
To comply with any reasonable request from your superiors
Qualifications
Professional Culinary experience over 2 years 
Experience in a Commis I or Commis II role, preferably within a reputable standalone restaurant
Excellent communication skills (verbal and written, fluent English preferred)
Culinary certificate from recognized institution preferred