Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control.
Control food stock and food costin his section/kitchen.
Cook food and prepare top-quality menu items in a timely manner.
Communicate assistance needed during busy periods.
Commis I Chef are also required to ensure that all stocks are well maintained.
Commis I also ensure that mise en place for food preparation is completed in your section.
Ensure the quality of the food items.
Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
Ensure and prepare mise-en-place for banquets and restaurant buffets as per the F.P
Ensure the proper sanitation and cleanliness of surfaces and storage containers
