Commis I

• Assists and supports the chef de partie in the preparation of different foods
• The commis chef must also perform many basic tasks of food preparation and organization in the kitchen.
• The commis chef must maintain high standards of health and safety, including personal hygiene.
• Assists in all kitchen related activities including ordering for supplies and budget control
• Assist with the selection and training of other kitchen staff
• Assists with the planning of menus
• The commis chef must also perform many basic tasks of food preparation and organization in the kitchen.
• Ensure that the mis en place is ready on time and in sufficient quantity as per the sales forecast.
• Help control food cost and pilferage.
• Inform day to day problems to the superiors.
• Report any health or safety hazards to the DCDP/ CDP/Sous chef/ unit Head Chef Chef.
• Maintains cleanliness, hygiene and sanitation of all utensils, small ware and equipment in his section
• Assists with the preparation, cooking and presentation of different foods in the restaurant
• Assists with the enforcement of health and safety standard within the kitchen
• Ensures that customers are served quality food and in a manner that is timely
• Carry out any other duties as and when directed by superiors.

Additional Responsibilities COMPETENCIES

• Should have a high level of personal cleanliness
• Be flexible enough so as to be able to work in 24 hour rotating shifts Excellent management and organizations skills
• Works well when under pressure.
• Must be knowledgeable in checking quality of goods
• Teamwork
• Adaptability
• Time management skills
• Skilled worker in his specialized cuisine/ area.