Commis 2 (chinese)

Key Responsibilities People Management Provide effective support to the team to enable them to provide a range of effective and efficient services Ensure to exceed guest expectations in quality and service of the food products Cooperate with staff in each section as assigned by the Executive Chef to ensure the proper use of equipment and efficient completion of all tasks Maintain personal grooming and hygiene to ensure standards are maintained Liaise with the Catering and Stewarding Departments in a professional manner to ensure event objectives are achieved and standards are maintained at all times Financial Management Identify optimal and cost effective use of the resources Facilitate the stock take and stock rotation for the assigned section Monitor the operation to ensure that food wastage is minimized and to maintain cost effectiveness and profitability in all areas Operational Management Adhere to all recipes methods and instructions from the Executive Chef Ens...