Line Chef Commis 1

Ensure that all Food & Beverage products in the menu are cooked as per the restaurant standard. Display highest standard of Food Safety and hygiene at all time. 2. KEY RESPONSIBILITIES: The key responsibilities of a Commis I, II & III would include, but are not limited to the following:  Commis is responsible to assist the Chef De Partie / Sous Chef in supporting the culinary operations of a specific kitchen or production unit.  Check for the availability of Food & Beverage items as per the menu.  Prepare the Mise En Place for the day.  Abide to all hygiene/ safety procedures as per the hygiene program of the restaurant.  Ensure that agreed food hygiene, licensing and safety standards are followed, upheld or surpassed, at all times.  Work closely with standard recipes and plate presentation in order to maintain standards of quality in production and presentation.  Apply culinary skills to prepare meals, with flavour, ingredients, temperature, presentations and quality consistent with standards and guest expectations.  Correctly date and store food, sanitize equipment and take other measures to ensure integrity and quality of food product.  Control wastage, breakage, spoilage and cost items.  Use equipment skilfully by following correct safe procedures e.g. knives & other cutting/grinding machines.  Adhere to grooming and appearance standards consistently.