Commi 2

Role & responsibilities:-

• Ensure tasks as entrusted by the supervisors are carried out.
• Ensure preparations are done with the highest standards of quality and hygiene.
• Ensure FIFO method is followed for production and storage of material.
• Ensure production is done as per the standard recipes and as instructed.
• Ensure awareness of the requirements from sections
• Co-ordinate with other team members engaged in production.
• Ensure proper hygiene is maintained in sections and in work.
• Update required authorities regarding any requirements in the section.
• Ensure proper safety procedures are followed at the work place on a daily basis.
• Report any problems regarding failure of machinery and small equipment/tools/appliances to the reporting authorities and follow up and ensure that necessary work has been carried out.

• Assist in preparation of ingredients for cooking, including portioning, chopping, and storing food before use.
• Work to the specifications received from Sous Chef, regarding portion size, quantity and quality as laid down in the recipe index.
• Responsible for completing the daily checklist regarding mise-en-place and food storage.
• Check the main information board regarding any restaurant function or other information regarding the organization.
• Keep the section clean and tidy.
• Pass all information to next shift.
• Mise-en-place (report everything).
• Make sure night is covered.
• Accidents, incidents and sickness to be written in log Book and reported to the concerned authorities.
• Support the required heads/ colleagues in the daily operation and work.
• Work according to the menu specifications as instructed.
• Control food stock in sections
• Ensure highest standards and consistent quality in the daily preparation and keep up to date with new products, recipes and preparation techniques
• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost controls.
• Present food and dishes in the server area, ensuring that food displays are appetising at all times.
• Ensure that requisitions for food are received by the appropriate authorities and that freezer and refrigerators are replenished as appropriate.
• Store and rotate in date order all deliveries in the appropriate areas as required.
• Prepare items for functions, events and other special occasions as directed.
• Ensure temperature checks are carried out and recorded at all times as directed.
• Assist in the service of food and beverages on counter if required.