Commi II

1.To assist chef de partie in preparing food according to the requirements or recipes or standards, and the specifications for his department.

2.To prepare the mis-en-place as required by the daily menu.

3.To maintain his work station and area in clean and orderly condition at all times.

4.To advise his supervisor on items in short supply and book the same as needed from stores after getting the approved requisition.

5.To carry out any duties assigned by the chef.

6.To follow the house rules and policies laid down by the management.

7.To adhere to strict grooming and hygiene standards.

8.To consciously and continuously strive to better his/ her skills and increase his/ her knowledge.