Inspect and finalize plates: Inspect all preparations and dishes ahead of serving to ensure they meet quality and presentation standards
Maintain a clean and organized workspace: Keep food service stations stocked and sanitary while following proper food handling, storage, and safety protocols
Manage inventory needs: Prepare requisitions for supplies and food items as needed
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Assist in production tasks such as food preparation, assembly, packing, picking goods, and any other duties required to meet daily production standards.
Maintain cleanliness and organization of workstations according to hygiene and sanitation procedures.
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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Ensures that all company minimum brand standards have been implemented.
Works closely with other associates in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
Prepares menu items in strict accordance with set recipes.
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