Commis 3 hotBluewater Resorts

Key Responsibilities:
Ensure all food served meets the restaurant's quality standards in terms of taste, texture, and presentation.
Taste and inspect food for seasoning, quality, and presentation before service, communicating any necessary adjustments to the Chef de Partie or Sous Chef.
Report any discrepancies or issues with food quality or presentation to the senior kitchen staff promptly.
Cook hot food items using various methods such as grilling, frying, sautéing, and roasting, adhering to company standards for taste, texture, and appearance
Physical Requirements:
Ability to stand and work for extended periods.
Capable of working in a hot, noisy, and busy kitchen environment.
Flexibility to work shifts, including nights, weekends, and holidays.