Commis chef South Indian

Accurately measuring meal ingredients for the Chef de Partie.

Preparing meal ingredients, which includes seasoning of different meats as well as

washing, peeling, and chopping vegetables and fruits.

Receiving deliveries and verifying that all ordered items have been delivered and are of

good quality.

Taking inventory of restaurant supplies and notifying the supervisor of low or depleted

supplies.

Discarding all expired and spoiled food items stored in the stock rooms, refrigerators, and

freezers.

Performing basic cleaning duties and ensuring that workstations are properly sanitized.

Plating and presenting meal items as per the Chef de Parties instructions.