POSITION SUMMARY:

The Commis 3 is accountable for supporting the daily operation of an assigned area to run smoothly and effectively in accordance with departmental set service standards and meeting guest expectations at all times. Ensuring the production of food and fulfil kitchen section duties as instructed by the Chef De Partie or Commis 1 of the department. He/She is also responsible for following the Melco Resorts Leisure (Philippines) Corporation Food and Beverage vision, standards and objectives in his/her area of duty. The Commis 3 supports the Commis 1 and the Chef De Partie in the production and operation of the assigned kitchen. 

PRIMARY RESPONSIBILITIES:

• Remains responsible to assist the culinary operations of a specific kitchen or outlet. 
• Maintains clear communications with all colleagues, including all relative internal communications. 
• Produces products as instructed by superior/senior staff. 
• Ensures a positive & professional working environment throughout the kitchens and upholds all culinary & hotel standards. 
• Adheres to all training standards as established by the Hotel and Chef’s Office. 
• Abides to all hygiene/ safety procedures as per the hygiene program of the hotel. 
• Ensures that agreed food hygiene, licensing and safety standards are followed, upholds or surpasses, at all times. 
• Monitors Kitchen maintenance and reports any defects of operating equipment to direct superior or Chef De Partie. 
• Reports accidents, injuries and unsafe work conditions to direct supervisors. 
• Works closely with standard recipes and plates presentation in order to maintain standards of quality in production and presentation. 
• Applies culinary skills to prepare meals, with flavour, ingredients, temperature, presentations and quality consistent with standards and guest expectations. 
• Dates and stores food, sanitizes equipment and takes other measures to ensure integrity and quality of food product. 
• Controls breakage, spoilages and costs items.
• Uses equipment skillfully by following correct safe procedures e.g. knives machines. 
• Makes appropriate adjustments in solving problems. 
• Attends meetings as required as requested by the direct superior. 
• Shares thoughts and rationale as appropriate to give clear understanding for action taken. 
• Abides to all rules, regulations, policies and procedures of the hotel. 
• Maintains positive relations with other staff and departments. 
• Remains able to perform repetitious duties. 
• Performs other reasonable job duties as assigned by direct supervisors from time to time

QUALIFICATIONS:

Experience

• 0 - 2 years working experience in a kitchen environment

Education

• High School diploma or equivalent professional training 
• On the Job hospitality training completed

Skills / Competencies 

• Ability to read and communicate in English. 
• Computer literate in Microsoft Office software (e.g. PowerPoint, outlook)  Knowledgeable in SWS system.

Other Attributes

• Must be able to work indoors and be exposed to various environments such as, but not limited to noise, dust and cooking fumes. 
• Follow the correct safe manual handling and lifting techniques. 
• Ability to move, life, carry, push, pull and place objects by weighing less than or equal to 11 kg on frequent basis without assistance. 
• Ability to move life, carry, push, pull and place objects by following the correct safe manual handling and lifting techniques with the assistance of a 4 wheel trolley. 
• Ability to stand and / or walk for an extended period of time during the shift.
• Ability to work on flexible shift including overnight, weekends and holiday on rotation basis.