COMMIS CHEF

POSITION TITLE: Commis 3

I. MAJOR RESPONSIBILITIES AND DUTIES:

• Arranges the stocks in all storage areas of the kitchen for proper inventory control
• Prepares and cooks all menu items in his section in adherence to hotel standards
• Maintains cleanliness and sanitation in his workplace for hygienic and safety precautions
• Observes proper supply or stock rotation in the use of ingredients to avoid wastage/spoilage
• Receives or picks up supply requests and double checks all requisitions against items delivered
• Adheres to proper portioning standards in preparing menu items to maintain optimal food costs percentages
• Checks current supply levels and preparation checklists for the timely replenishing of ingredients
• Prepares ingredients for cooking, slicing, chopping, dicing ingredients and storing them properly
• Communicates any assistance needed during busy or peak periods to minimize delays in food service
• Assists other team members in the kitchen when needed or when assigned by the Chef in Charge