Commis (Korean Cuisine)

I. MAJOR RESPONSIBILITIES AND DUTIES Arranges the stocks in all storage areas of the kitchen for proper inventory control Prepares and cooks all menu items in his section in adherence to hotel standards Maintains cleanliness and sanitation in his workplace for hygienic and safety precautions Observes proper supply or stock rotation in the use of ingredients to avoid wastage/spoilage. Receives or picks up supply requests and double checks all requisitions against items delivered. Adheres to proper portioning standards in preparing menu items to maintain optimal food costs percentages. Checks current supply levels and preparation checklists for the timely replenishing of ingredients Prepares ingredients for cooking, slicing, chopping, dicing ingredients and storing them properly Communicates any assistance needed during busy or peak periods to minimize delays in food service Assists other team members in the kitchen when needed or when assigned by the Chef II. JOB SPECIFICATIONS Educational Requirement Minimum high school graduate Experience Requirements At least 1 year experience in the kitchen preferably in Korean restaurant Skills and Attributes Able to develop leadership skills for future succession Technical Skills Able to operate and maintain ovens, stoves, microwaves, fryers, mixers, blenders, and similar equipment. Other Qualifications Willing to work longer hours as required by the Chef de Cuisine