Commis (Food Handler)

 Prepares and properly garnishes all food orders as they are received in accordance with menu specifications,
insuring proper plate presentation
 Prepares sauces, soups and hot entrees; controls the positioning and rotation of foods and ensures proper
plate presentation
 Adheres to company standards of food quality, preparation, recipes, and presentation
 Supervises the proper set-up of each item on menus and insures their readiness
 Works with the Chefs in the kitchen to ensure seasoning, portions, and appearance of food
 Stores unused food properly
 Follows proper safety, hygiene, and sanitation practices established by the FS department.
 To carry out any other duties as directed by your senior chef and the exe chef.
 Ensures readiness and makes priorities in case of last minute changes to reservations
 Maintains an exact record of preparation, cooking and presentation specifications of all dishes produced in the
section in a file which is kept at the section at all times for reference
 Co-ordinates job tasks with staff in own section
 Helps employees to achieve optimum quality
 Knows how to follow applicable laws regarding food safety and sanitation
 To ensure that in the kitchen:
o All sections are set up for service
o All food items have been labelled and dated.
o All food items are covered and re-stocked at the end of the night
o The kitchen is kept clean and tidy at all times