Commis - Lebanese Cuisine

Department: F&B Production

Responsible To: Executive Chef, Exec. Sous Chef, Exec. Pastry Chef, Sous Chef, Jr Sous Chef, Chef De Partie

Job Summary:

The Commis III, operating under the guidelines of superiors, is responsible for daily mis-en-place, preparing daily kitchen orders, and contributing to the day-to-day functions in the kitchen within the F&B Production department.

Established Duties:

• Mission and Values: Adhere to the hotels mission statement, values, and rules.
• Personal Hygiene: Maintain proper and clean attire and uniforms, ensuring compliance with departmental norms for personal hygiene.
• Mis-en-place: Ensure the timely completion of mis-en-place before the start of the next shift.
• Decision Making: Make decisions on specific work operations in the absence of senior staff.
• Cleanliness: Maintain cleanliness in the work area and storage places, following established standards.
• Coordination: Collaborate with co-workers to ensure a smooth workflow in kitchen operations.
• Daily Orders: Assist in preparing daily guest orders and fulfil other functions as required by various kitchens.

The Commis III is an essential part of the kitchen team, contributing to daily operations while adhering to established guidelines and maintaining high standards of cleanliness and efficiency.

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