Commis

To contribute to the best of your ability to the production of food items.

2. To be familiar with the menu of the day and know your responsibilities in accordance with the menu.

3. To ensure all dishes are prepared in a timely fashion and to the appropriate agreed HACCP standard.

4. To ensure excellent food hygiene practice is observed in the department for storage through to preparation and delivery.

5. To ensure HACCP compliance within the Kitchen and all food preparation areas viz; HACCP monitoring and recording should be done (CCP).

6. To avoid unnecessary wastages by observing proper control methods.

7. To ensure the kitchen equipment is in working order; report any maintenance issues to CDP / Chefs.

8. Closely co-operate with other Section Heads involved to create the best possible communication.

9. Control and direct staff within the assigned section to achieve maximum effectiveness.

10. To ensure highest level of safety procedures is followed in the section / department.

11. Must have the ability to muti-task in fast-paced environment.

12. Perform other duties as assigned by the CDP / Junior Sous Chef / Sous Chef / Executive Sous Chef.

THIS JOB DESCRIPTION IS NOT EXHAUSTIVE OF ALL THE JOB RESPONSIBILITIES, BUT AS A GUIDE, AND TASKS MAY BE ADDED OR REMOVED BY THE IMMEDIATE SUPERVISOR ACCORDING TO THE DUTIES REQUIRED.