Commis I - Brazilian Cuisine - churrascaria concept

Responsibilities

• Should have at least 2 years of knowledge in Brazilian Cuisine, CHURRASCARIA Concept.
• Should have experience in Latin American food.
• Production, quality control and presentation of restaurant and banquet menus.
• Develops and manages the production of food orders in the kitchen, keeping within budget and controlling food cost.
• Ensures safety and security of employees and customers.
• Implements programs and processes to control and reduce lost time injuries.
• Reviews staffing levels to maintain budgeted employment levels, delegates authority and assigns responsibilities.
• Preparation of mass food production, garnishes and overall presentation of product for guest satisfaction.
• Reviews banquet and food outlet activities and promotions with Executive Chef / Director of Food and Beverage.
• Meets with departmental managers as necessary.
• Developing staff skills / training.
• Maintains the highest standards of personal hygiene, dress, uniform, appearance, body language and conduct.

Qualifications

Security, Safety and Health

Seniority Level

Mid-Senior level

Employment Type

Full-time

Job Function

Management and Manufacturing

Industries

Hospitality, Accommodation and Food Services, and Food and Beverage Services

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