As Commis-Employee Restaurant, I will assume full responsibility for the efficient operation in the following:

• Carry out daily and weekly procedures, including temperature checks, food labelling/dating and storage.
• Produce all the required food items to standard and in a timely manner within assigned section.
• Know and comply consistently with standard portion sizes, cooking methods, quality standards and kitchen rules and guidelines.
• Follow proper plate presentation and garnish set up for all dishes.
• Complete understanding of and adhere to the Six Senses’ policy relating to fire, hygiene and safety.
• Ensure all equipment and working area are kept clean and in good working condition.
• Upkeep Six Senses guidelines and standards of service and operation. My performance benchmarks are maintained and exceeded.
• Strictly adhere to LQA standards and guest comments.

**Qualifications**
To execute the position of Comm...