Commis (Commi 1 / 2 / 3)

• To

prepare and cook sufficient food to provide the agreed amount of customer

choice with minimum wastage

• To ensure all food preparation is carried out in accordance with food

hygiene procedures

• To ensure food is prepared to required standards checking for taste,

presentation and quality

• To ensure food is served promptly and work is carried out quickly and

efficiently to keep up when busy

• To ensure all food sent out is correctly garnished

• To ensure portion control, preparation and storage methods avoid wastage

and keep down costs

• To assist in completion of relevant paperwork reproduction and wastage

sheets, cleaning records etc

• To ensure the kitchen and service area are clean, tidy and attractive

during service

• There is always a choice of food for the customers

• Achieving GP through keeping costs down

• There is sufficient food during busy periods