Commis

Responsibilities:
• Organize together with the Chef de Partie shifting in the section with regard to mise en place production and its service.
• Take orders from his/her Chef de Partie and carry them out in the correct manner.
• Responsible for completing the daily checklist regarding mise-en-place and food storage.
• Together with his/her Chef de Partie write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of Executive Chef/Executive Sous Chef in order to achieve the high stock rotation desired in his/her section.
• Maintain good colleagues relations and motivate colleagues.
• Work to the specifications received by the Chef de Partie regarding portion size, quantity and quality as laid down in the recipe index
• Attend daily meeting with the Chef de Cuisine and other meetings as requested by the Executive Chef/Executive Sous Chef.
• Check the main information board regarding changes in any Banquets or other information regarding the organization.
• Report any problems regarding failure of machinery and small equipment to the Chef de Cuisine and to follow up and ensure necessary work has been carried out.
• Pass all information to the next shift about functions.
• Comply to all Jumeirah standards and HACCP guidelines