Commis Chef

Responsibilities:
• Performs other related tasks as assigned by management.
• Follows procedure regarding proper rotation, dating, labelling and covering.
• Working hours as required to do your job but normally not less than 48 hours per week.
• Attend daily fifteen minutes training.
• Breaks down food after production and end of shift.
• Maintains the sanitary standards and “Clean as you go” policy.
• Follows procedures with the use of cleaning supplies.
• Establish a par stock to avoid over production.
• Maintain the standards, recipes, food consistency, and accuracy levels set by Kitopi and our brands while maintaining accuracy in the food production process in our central kitchen.
• Prepares the daily production is made accordingly
• Fills in cooler & freezer temperature log and takes action when needed.
• Organizes coolers and freezers according to food safety standard.
• Follow Kitopi and the brands’ standards.
• Report to work on time and checks schedule the day before.
• Maintains the highest quality and appearance of all food prepared.
• Checks if all equipment is in working condition