Commis (Commi 1 / 2 / 3)

A Commis 1 Chef's duties and responsibilities include: 

Food safety: Ensuring the safety of consumable goods by following HACCP 

Cleaning: Keeping the workplace and storage areas clean and tidy 

Food preparation: Preparing ingredients, cooking food, and presenting food items properly 

Inventory: Keeping inventory 

Organization: Organizing and keeping the workspace clean 

Food portioning: Practicing strict control on food portioning and wastage 

Quality: Ensuring the highest standards and consistent quality in the daily preparation 

Food logs: Maintaining food safety temperature logs 

Station setup: Setting up stations for the menu 

Kitchen brigade: Fostering a spirit of harmony and cohesion between the kitchen brigade and service staff