Commis C

rESPONSIBILITIES;

• To undertake the preparation and production of all pastry orders as required from the menu, ensuring the delivery of correct orders and appropriate presentation and quality for each service.
• To ensure appropriate and sufficient preparation of pastry foods for the delivery of each day’s service.
• To be responsible for the presentation, cleanliness, and hygiene of the pastry section and your own person at all times.
• To ensure food safety and hygiene at all times.
• To ensure all storage areas, utensils and equipment are clean, tidy, and organized at all times.
• To implement adequate systems of stock and waste control as directed by the Sous Chef.
• To be flexible and approachable in all working conditions to ensure a smooth operation between departments and meeting the needs of the operation.
• To monitor and record any wastage or breakages in line with company procedures.
• To develop positive working relationships within all the teams of the operation.
• To attend and contribute to training or meetings as required.
• To carry out any further duties as reasonably requested by the Sous Chef and/or senior management.
• Actively share ideas, opinions, and suggestions in daily shift briefings.
• To ensure all kitchen colleagues are aware of standards and expectations.
• To have full knowledge of all menu items, daily specials and promotions.
• To follow kitchen policies, procedures, and service standards.
• To follow all safety and sanitization polices when handing food and beverage.
• Great attention to detail and creativity.