Commis 1/ Commis 2/ Commis 3

1. Cleaning the Work Area before starting Work, during production and After production using correct tools.

2. To have knowledge of all menu items.

3. Preparation of ingredients and menu items as per standard using the right equipment and maintaining hygiene and keeping area clean.

4. Reports any non-available item to Section Head and notifies the supervisor an alternative if the item cannot be prepared within an acceptable time frame or standard.

5. Ensures that equipment is used correctly, kept cleaned, and reports any defects promptly.

6. Reports any injury and accidents to his supervisor or kitchen management.

7. Must be familiar with HACCP standards and food hygiene regulations.

8. Prepares all food items according to standard recipes and/or as specified on production plan to ensure consistency of product to the guest.

9. Checks and controls the proper storage of product, monitoring age and condition of all food items to rotate.

10. Ensure that proper food rotation practices are in place, wastage is minimized by proper food storage procedures.

11. Communicate in a timely manner with the Sous Chefs any food items that need to be ordered.

12. Keep all Logbooks, production records and documents updated for validation of supervisor.