Commis

The Commis is required to prepare, cook and serve

food and to ensure that the highest possible quality is maintained

and that agreed standards for food preparation and presentation are

met at all times under the general guidance of the Executive Chef

or any other authorized by the management and restaurant

standards.

Weigh,

measure, and mix ingredients according to recipes or personal

judgment, using various kitchen utensils and equipment

Wash and peel (if required) fresh fruits and vegetables

to prepare them for cooking or consumption

• Prepare and cook food according to recipes

Serve food (for example, soup, desserts, sides, entrees)

in proper portions onto dishes, plates, mugs, and bowls, ensuring

proper plate appearance

Ensure proper portion,

arrangement, and food garnish to be served to waiters or patrons,

according to standards

Ensure food storage

areas are clean

Prepare all potentially

hazardous foods at the correct temperature according to the HACCP

guidelines

Follow appropriate personal hygiene

procedures to ensure food served to guests is safe for

consumption

Follow and ensure compliance with

food safety and handling policies and procedures

Communicate any assistance needed during busy periods to

the Chef to ensure optimum service to guests

Ensure the quality of the food items and notify manager

if a product does not meet specifications

Check and ensure the correctness of the temperature of

appliances and food using thermostats and thermometers, including

monitoring freezer systems, such as fans, drains, and doors, for

proper operation, and report issues or problems to facility

management

Report maintenance issues

immediately to appropriate personnel (ie, management or

maintenance)

Maintain up-to-date knowledge of

company Food Safety Programs within assigned area of

responsibility, as well as all local, state, and federal

regulations

Ability to work under demanding

and strenuous situations

Monitor the quantity

of food that is prepared and the portions that are served in to

control food waste and ensure that good food is not thrown

away

As and when any ad hoc duties

assigned