Maintain sanitation and cleanliness standards in the kitchen area that meet or exceed any local laws regarding health and safety
Maintain a clean, neat and well-organized work area, including but not limited to reach-ins, walk-ins and counters
Follow all established safety protocols and procedures at all times. Immediately report any unsafe or malfunctioning equipment or any safety incident to the supervisor or manager on duty
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The objective of the Commis Chef is to ensure that kitchen preparation work are conducted in a systematic manner, to serve the needs of the restaurant. He/she must systematically organize and prepare mise en place for cooking including washing, portioning, chopping, and storing of food. All preparation, handling and cooking of food must be done strictly according to the recipes, quality, and presentation according to the standard. This includes serving in the correct proportion, with the right garnishing, onto proper receptacles. He/she must do so in accordance with the food preparation checklist.
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