Preferably someone with minimum 2 years experience.
Job Purpose:
Cook is responsible for preparing and/or directing the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards. He/she needs to follow established food production programs and procedures. This includes appropriate use of facility supplies and equipment to minimize loss, waste
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5 days work week (Work-Life Balance ) + Good Career Progression
About us: Marguerite is awarded by Michelin with one star. Taking root amidst the lush garden surrounding of the Flower Dome, Marguerite by Chef/Owner Michael Wilson embraces the best of the seasons with tasting menus that celebrate craft, provenance and produce through contemporary cuisine. Fine wines, innovative temperance beverages and a personalized level of service that exudes warmth, ease and charm complement a fine dining experience of true exception.
The Commis is responsible for assisting in the preparation, cooking, and presentation of food items. The role ensures consistent food quality, hygiene standards, and smooth kitchen operations while supporting senior chefs in day-to-day tasks.
Maintains academic standards of delivery in teaching and assessment and complies with Edutrust Criteria and internal SOPs policies and processes. (Refer Instructors TLA Handbook)
Preparation and attendance at meetings and line-up
Ensure student evaluations and grading SOPs are executed accurately and as scheduled.
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Ideally with a relevant certificate, apprenticeship or diploma in Culinary Arts, Pastry Arts or Hospitality Management. Minimum 1 year of relevant experience in a hotel, bakery or well-established restaurant. A passionate team player with good knowledge of pastry production and food hygiene standards.
Candidates with less experience will be considered for the position of Commis - Pastry.