Commis Chef

To maintain high standards of work in accordance with the instructions of Head Chef and SOP standards.  To prepare Menu item assigned to you, ensuring the best working principals and agreed on a procedure for the specific item and also make sure that presentation standards are met at all times under guidance from Head Chef.  To Measure and keep ready portion size for Mise En Place and Food Production accurately at all times  To monitor Stock and be responsible for Ordering, Receiving, Clearance.  To carry out Daily and Weekly procedures, including temperature checks, food Labelling, and Storage, Waste management.  To monitor the Shelf-life of Food Materials and promptly clear the Storage of any expired material and maintain a record of it  To clean any Hazardous Waste material in Kitchen or Kitchen Equipment and report any abnormal the incident immediately to the Head Chef and maintain a record of it  To keep high standards of Personal hygiene and Work Environment  To have an understanding of Menu Planning, and the importance of timely preparation of Mise En Place  To assist in any job regarding hygiene or cleanliness as advised by Head Chef  To be aware and updated of and comply with Statutory requirements regarding the workplace such as Health and safety, Hygiene, Fire prevention, Licensing and Employment law, etc.  To carry out and assist in the smooth running of the kitchen under all circumstances