Commis

Responsibilities:
• 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.
• 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.