The primary role of a Commis 1 is to assist the Chef de Partie (CDP) or Sous Chef in planning and preparing quality service of food and beverage production in all assigned kitchen stations.
Works in the designated station as set by Executive Chef and/or Sous Chef.
Able to organise the assigned work area efficiently.
Able to prepare and assist in food preparation within recommended time frames.
Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes and other food items.
Slices, grind and cook’s meats and vegetables using a full range of cooking methods.
Wash and peel fresh fruits, vegetables and also able to weigh, measure and mix ingredients on correct proportions.
Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation and a la carte cooking.
Set-up the station with par stocks of menu items, and prepare the dishes designated for that station.
Prepare ingredients for cooking, including portioning, chopping, storing food, and all menu items by strictly following recipes and yield guide,
Checks supplies and prepares lists of all food items needed.
Replenishes ingredients as needed and restocks and prepares the workstation for the next shift.
Ensures that all products are stored properly in the correct location at the appropriate levels at all times.
Check and ensure the correctness of the temperature of appliances and food.
Communicate any assistance needed during busy periods and report any incidents to the Sous Chef to ensure optimum service to the end user.
Serve food in proper portions on to correct serving vessels and plates.
Minimise waste and maintain controls to attain forecasted food cost.
Review status of work and follow-up actions required with the Executive Chef before leaving.
Assists in providing on the job training & development of new Commis.
Knowledge and proficiency to operate commercial dishwashers
Ensure all kitchen equipment is clean and in good working order, after use.
Cook food according to recipes, quality standards, presentation standards and food preparation checklist, as needed.
Responsible to maintain cleanliness, sanitation at the assigned work area.
