Job Description

• Commis 2

  • Preparing basic food items for buffets and a la carte 
     
  • Following standard procedures for preparing orders 
     
  • Maintaining cleanliness of the kitchen and equipment 
     
  • Adhering to standard recipes and avoiding food waste 
     
  • Checking and refilling buffet items 
     
  • Following safety, security, and energy-saving rules 
     
• Commis 3

  • Assisting chefs with food preparation and presentation 
     
  • Performing basic kitchen tasks 
     
  • Assisting with food production 
     
  • Maintaining high cuisine standards 
     
  • Preparing special meals or substitute items 
     
  • Regulating the temperature of ovens, broilers, grills, and roasters 
     
  • Ensuring proper portion, arrangement, and garnish foods 
     
  • Maintaining cleanliness and sanitation at the assigned work area 

Skill set

• Creative
• Efficient
• Communication and interpersonal skills
• Team Coordination
• Innovative