Commis 1

1. To lead the team in the absence of Chef de Partie and to implement all the task to all commis 2. Make daily a proper mise-en-place of all items features on the menus 3. Cooking and prepares orders according to the established standards 4. Responsible for proper storage of food 5. Adheres strictly to sanitation and safety standards 6. Assist junior staff in set up and clearing food items from the buffet 7. Responsible for the cleanliness of the kitchen area as well as freezer, chiller and all equipment and tools 8. Pay attention to the staff safety 9. Adheres strictly to the standard recipes for the various dishes and controls their implementation. 10. Follow all security and energy saving rules 11. Inform the Chef of all problems related to the staff 12. Participate in all training for the kitchen staff 13. To participate with Chef de Partie in control of the wastage and spoilage at minimum level 14. To demonstrate difficulty and new assignment 15. Pay attention to the staff safety and checks on the supply of the first aid box 16. Responsible for the cleanliness of the staff in the kitchen and dishwashing area 17. To conduct daily staff briefing and to control the spoilage of foods 18. To place order for Daily Market List and Store Requisition 19. To demonstrate difficulty and new assignments 20. In some instances, is in contact with customer (buffet, barbeque….) 21. Any other duties that maybe assigned to you from time to time / or as and when required