Commis II (Butchery)

- Secondary and High school qualifications
- This position requires experience as a commis or apprentice in a first class operation, with the proven ability to meet guest's needs effectively.
- Sound knowledge of all sectors in a hotel kitchen operation
- Should be pleasant in appearance and personality.
- Must possess a basic English level.
- Must show flexibility and willingness to work.

Plan, prep, set up and provide quality service in all areas of restaurant production to include, but not limited to all menu items supplied by outlet kitchen. To display and presents food items as designated by sous chef for service. All mise en place completed to the satisfaction of supervisor and or sous chef. Employee will be able to follow established recipe and plating guide provided, to exact specification Maintain and organize their station and equipment in a neat and orderly fashion to meet the Chef- s expectation. Maintain and contribute to a positive work environment.

- 2 Days off per week
- Public Holiday / Vacation
- Uniform
- Social Security
- Medical Insurance
- Life Insurance
- Provident Fund
- Annual Physical Check up