Baker Staff

Works in the designated station as set by Executive Chef and/or Sous Chef.

Able to organise 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 a 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 in 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.

Inform Chef (CDP) of excess food items for use in daily specials.

Keep work area at all times in hygienic conditions according to the rules set by the hotel.

Communicate any assistance needed during busy periods and report any incidents to the Sous Chef to ensure optimum service to guests.

Check and ensure the correctness of the temperature of appliances and food.

Serve food in proper portions on to correct serving vessels and plates.

As a Commis, you are also expected to comply with the conditions of the food hygiene policies.

Accepting store deliveries are also part of the Commis III duties.

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.

Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques

Follow and maintain cleanliness and good hygiene practices in the kitchen.

Operate kitchen equipment safely and responsibly.

Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.

To assist chef (CDP) with chopping, packing and helping/learning with dishes.

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.

• Senin: Pagi
• Selasa: Pagi
• Rabu: Pagi
• Kamis: Pagi
• Jum'at: Pagi
• Sabtu: Pagi
• Minggu: Pagi