Commis - Middle Eastern & Moroccan cuisine

• Works under close guidance and supervision of the  Chef de Partie
• Prepares mis-en-place according to standard recipes
• Is required to know basic cooking methods
• Observes and tastes food items when being cooked
• Take notes and records all recipes in your own recipe book
• Assists in the preparation of functions and buffets
• Transport food to and from outlets
• Cleans and maintains work areas, equipment, utensils and cold rooms at all times
• Assist Commi & Chef de Partie in performance of his/her duties
• Works continually using the Customer Comes First values
• Performs any other duties that may be assigned to him
• Receive and transport the grocery items ordered by the section from store to kitchen
• May be required to take part in Hotel/Kitchen training
• Dispenses food only with a micros check or valid captains order

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