COMMIS I

1. Ensure timely, proper and efficient preparation of all products according to specifications, recipes and orders within his/her allocated area.

2. Ensure that commis II & commis III are guided, trained and supervised to deliver allocated tasks on time and have clearly understood the instructions / expectations from the team.

3. Manage the section/shift specific production planning, resource management, material and equipment scheduling, cooking, dishing & cutting.

4. Attempt to revisit recipes through trials and innovative ideas using previous experience and guidelines with a focus on reducing costs without compromising on quality within the section/area of operation, keeping the supervisors pre-informed of any such trials/efforts.

5. Ensure arrangement and dishing of food items according to specified menus in compliance with the established Hygiene and Safety Procedures.

6. Ensure appropriate storage of products according to food safety and quality guidelines.

7. Always maintain high standards of food hygiene, cleanliness and tidiness in the kitchen, storage, chillers and freezers.

8. Share ideas with seniors on ways to reduce costs/ expenses in a pro-active manner.

9. Check, sort, receive and reject received ingredients to ensure compliance with specifications

10. Allocate and ensure that the Commi II & Commi III are completing tasks on time, provide feedback & advocate policies and procedures.