Commis

· Logging and minimizing wastages and spoilages in his shift.

· Assists the Shift Leader for the smooth and efficient running of food production.

· Responsible for receiving and storing raw materials in his section ordered by the Sous Chef taking into consideration its quality and quantity.

· Cleans and sanitizes all equipment in his section. Making sure they are in working order.

· Follows established internal rules and procedures.

· Ensures minimum waste, maximizing resources, hence assuring overall department profitability.

· Checks all mise en places in quality and quantity.

· Maintaining high standards of hygiene

· Preparing for the mise-en-place in your current section.

· Checks expiry dates and reports to the Shift Leader.

· Perform other job-related duties and special projects as assigned.

· Segregation of high risk – ready to eat food from raw food.

· Follows the correct storage of hot range mise en place.

· Makes sure that all food items in his section are properly labeled.

· Follows food safety and personal hygiene.

· Makes shift endorsements and reports.

· Cleans, sanitizes and refills his section before handing over to the next shift.

· To make sure that all food items are served hygienically.

· To ensure that hot food is served hot and cold food is served cold.

Work Location: In person