Commis 2

• He/she will have to prepare their own inventory list for their station.
• He/she should have the ability, knowledge and skill to fill in for another chef when he or she is absent from another station. Thus, basic overall knowledge is required.
• Has to make sure that standard recipes and plating guides are followed at all times in her/his outlet
• Provides the Executive Sous Chef with daily market list for her/his outlet and controls personally all goods received, in order to guarantee the quality and quantity
• Has to provide the Executive Sous Chef with recipes and costing as per the requirement
• Assists and proposes to the Executive Sous Chef & Executive Chef special Food Promotions, Events and other Food related activities for her/his outlet
• Interacts and communicates with Outlet Supervisors on daily basis and makes sure all food items are sent to the Outlets are well explained.
• Controls food wastag...

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