Commis I

Job Description

• Organizes together with the Chef de Partie shifting in the section with regard to mise-en-place production and its service.
• Takes orders from his / her Chef de Partie and carry them out in the correct manner.
• Is responsible for completing the daily checklist regarding mise-en-place and food storage.
• Together with his / her Chef de Partie writes daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of Executive Chef / Sous Chef in order to achieve the high stock rotation desired in his / her section.
• Maintains good Heartist’s relations and motivate Heartists.
• Works to the specifications received by the Chef de Partie regarding portion size, quantity and quality as laid down in the recipe index.
• Attends daily meeting with the Chef de Partie and other meetings as requested by the Executive Chef / Sous Chef.
• Checks the main information board regarding changes in any Banquets or other information regarding the organization.
• Reports any problems regarding failure of machinery and small equipment to the Chef de Partie and to follow up and ensure necessary work has been carried out.
• Passes all information to the next shift about functions.
• Maintains the Hygiene and HACCP records in accordance to the regulations.
• You will adhere to Hotel’s Hygiene and HACCP standards and ensure it’s Standard Operating Procedures and Requirements are fully met.

Qualifications