Commis 2

To have knowledge of all menu items, daily features and promotions

Preparation of ingredients and dishes

Reports any non-available item to Section Head, and proposes an alternative if the item can not be prepared within an acceptable time frame

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

Reports any injury and accidents to his supervisor or kitchen management

Must be familiar with HACCP standards and food hygiene regulations

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

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

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

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