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Commis III
JOB_REQUIREMENTS
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Salary
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- To report for duty punctually wearing the correct uniform and name badges at all times.
- Organize together with Chef de Partie the shift on his/her section with regard to mise-en-place production and its service.
- Take orders from his/her Chef de Partie and carry them out in the correct manner.
- Collaborate with his/her Chef de Partie to write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Chef / Executive Sous Chef in order to achieve the high stock rotation desired in the section.
- Maintain good employee relations and motivate colleagues.
- Work to the specifications received by the Chef de Partie regarding portion size, quantity and quality as laid down in the recipe index.
- Be responsible for completing the daily checklist regarding mise-en-place and food storage.
- Attend daily and monthly meetings with the Chef de cuisine and other meetings as requested by the Executive Chef / Executive Sous Chef.
- Report any problems regarding failure of machinery and small equipment to the Chef de cuisine and to follow up and ensure the necessary work has been carried out.
- Check the main information board to figure out re-change of any Banquets or other information regarding the organization.
- Keep the section clean and tidy.
- Pass all information to next shift.
- Accidents and sickness to be written in log Book and report to the Executive Chef / Executive Sous Chef.
- Assist the Chef de cuisine in composing new recipes and menu ideas.
- Have a complete understanding of and adhere to the company s policy relating to fire, hygiene and safety.
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