Commis I

Main Duties & Responsibilities • Keeps the kitchen area clean. • Maintains food preparation according to recipes and plate presentation standards. • Knows how to operate equipment belonging to the kitchen area. • Maintains all operating items at established par stock level. • In-charge of storage of all materials as well as checking newly received goods. • Enforces and maintains at the highest possible level the equipment cleanliness and repairs of the kitchen area. • Assists with controlling the food cost by following standard portioning and portion control. • Prepares daily mise-en-place according to established checklists and cover forecasts. • Ensures that all fridges are kept at ideal temperatures and ensure appropriate action is taken in case of breakdown. • Takes charge and coordinates production in the kitchen assigned during service. • Liaises closely with the pass to ensure all orders for one table go out at the same time. • Checks all orders for presentation, correctness before they are picked up. • Ensures orders are picked up as soon as they are ready. • Organise kitchen operations and serves a range of dishes, whilst supervising junior member of the kitchen brigade.