COMMIS

COMMIS I  (Job Responsibilities & Task)

• Follow orders and advise instructed by Chef De Partie and Sous Chef to perform job tasks following directions.

• Adapt yourself to business needs and be willing to work any day of the week and any shifts.

• Remain focused and complete one task before switching to the next one.

• Following work list assigned by Chef De Partie or Demi Chef, complete within acceptable time frame.

• Attend and participate in company training, embracing learning opportunities with a positive attitude and adhere to company philosophy.

• Work calmly and efficiently while promoting good working relations in the culinary / stewarding / front of house department.

• Able to demonstrate a positive attitude and take pride in one’s work. This must be reflected in the product produced for our guest to consume.

• Be aware of and adhere to company policies and statutory requirements with regards to health and safety procedures.

• Report to the person in charge of the outlet of any maintenance defects.

• Maintain high grooming standards of grooming for oneself and subordinates ensuring good customer relations are maintained at all times, in particular when working in the public areas of the outlet.

• Ensure that your report to work on time as per culinary departments schedules. Report any sickness or absence from work using the correct procedures provided.

• Monitor the production of food items to ensure they are in compliance with the prescribed recipes and specifications.

• Adhere to all the standards of food presentations, production, and portioning controls.

• Ensure quality of food items according to the standard in place. It includes ensuring all food items are in perfect conditions, applying first in first out (FEFO)!. Kitchen best practices.

• Ensure all food products are stored properly in their appropriate fridges and storage throughout a shift.

• Maintain a high standard of cleanliness around all culinary work areas and ensure all colleagues clean their stations after service.

• Ensure safe and proper use of equipment at all times and to instruct this to all culinary colleagues.