Commis

Responsibilities

•    Set up his station and ensures there is sufficient mise-en-place, taking into consideration the volume of business expected.
•    Has mise en place ready for allocated areas.
•    Clears and maintains the equipments and ensures that the working area is clean all time.
•    Performs any other duties that may be required by his supervisor. 
•    Observes and tests all food being prepare for visual appeal, taste and temperature.
•    Ensure that kitchen are left in clean and orderly condition at the end of each service
•    Keep a close watch over all materials used by eliminating waste and spoilage.
•    Assures that spoiled or servings utensils are not put into use, watching particularly for cracked or chipped china and glassware 
•    Make sure that all dishes prepared are uniform and that establish portions and recipes are as per Chef Request.
•    Checks maintenance of all equipment located in the area and report to his supervisor if any deterioration appears. Makes every attempt to prevent damages or losses.