Commis (Commi 1 / 2 / 3)

1.   Food Preparation:

·        Independently prepare and portion ingredients according to recipes and guidelines.

·        Demonstrate proficiency in various cooking techniques and methods.

2.   Cooking:

·        Execute a variety of cooking techniques, including sautéing, roasting, grilling, and braising.

·        Monitor cooking times and temperatures to ensure optimal food quality.

3.   Station Management:

·        Oversee the organization and cleanliness of the assigned workstation.

·        Ensure proper handling and storage of food products in compliance with safety and sanitation standards.

4.   Menu Execution:

·        Contribute to the execution of menu items with attention to detail and presentation.

·        Collaborate with senior chefs to introduce creative and innovative elements to dishes.

5.   Quality Assurance:

·        Conduct regular quality checks to maintain consistency in taste, texture, and appearance.

·        Collaborate with senior chefs to address and resolve any quality issues.

6.   Training and Development:

·        Mentor and provide guidance to Commis 3 and other junior staff.

·        Participate in ongoing training programs to enhance culinary skills and knowledge.

7.   Collaboration:

·        Work closely with other kitchen staff to ensure smooth coordination during service.

·        Communicate effectively with team members and superiors.

8.   Adaptability:

·        Be flexible in adapting to changes in the menu, kitchen procedures, and service requirements.

·        Assist in developing and refining recipes as needed.