Summary 

As a Commis Chef member, he/she is required to discharge a variety of daily kitchen operational matters from getting the kitchen ready to start business and also cleaning up the kitchen to close for the day. Also, to assist in replenishing raw materials and ingredients, food preparation and keeping the kitchen clean and hygienic. Working with other service member and commis cook members, the staff should also be required to delivery excellent food quality and presentation to the customers.

Key Responsibilities

Essential duties and primary responsibilities include the following:

1. Daily preparation 

Prepare ingredients before service, making sure the raw materials and ingredients are available and well prepared before operation starts.

2. Hygiene and Cleanliness

Keep the cleanliness of the kitchen at all time, before, during and after operation starts. Making sure all the necessary equipment’s and cabinets are well cleaned. The kitchen crew must clear all leftover food and trash from the restaurant premises every day.

3. Food Storage

Practice FIFO (first in first out) and LIFO (Last in first out) food, making sure all the fresh food are well kept and are placed in their respective location. For example, in the chiller and freezer. Also to monitor stock level for the raw food and ingredient and replenish when the stock level reaches the minimum level to re-order. 

4. Others

Kitchen crew member shall perform any other duties that may be required from time to time.