Commis

1. JOB POSITION Commis

2. JOB DEFINITION

The primary objective of the commis is to learn how to work in every area of the kitchen. In order toaccomplish this, a commis rotates throughout the kitchen, spending sixmonths or so at one kitchen station before moving on to a different one.

3. DUTIES AND RESPONSIBILITIES

Supports the executive chef, sous chef, linechefs as well as other kitchen employees in food production.

Assists kitchen staff in maintaining highcuisine standards for function clients as well as delegates.

Assists the line chefs in the production ofdifferent foods for example vegetables, meats and pastries.

Assists the head chef in ensuring that food isprepared and served to the clients on time.

Assists the executive chef in ensuring thathealth and safety standards are upheld in the kitchen.

Helps the executive chef in the development ofmenus.

Assists other junior kitchen staff in ensuringthat the restaurant is keep clean at all times. Assists the head chef in makingrequisitions for food.

Assists the kitchen staff in storing all foodthat is left over.