Commis 1

Menu Planning:Develop and update the Western cuisine menu based on market trends, seasonal ingredients, and customer preferences.

Create innovative and unique dishes while considering cost and ingredient availability.

Food Preparation:Execute food preparation tasks, including chopping, marinating, and cooking, in accordance with established recipes and presentation standards.

Ensure that food is prepared and cooked with consistency and adherence to quality standards.

Quality Control:Maintain high standards of food quality, taste, and presentation.

Conduct regular inspections of ingredients to ensure freshness and quality.

Kitchen Management:Oversee the daily operations of the kitchen, including managing kitchen staff, scheduling, and training.

Ensure compliance with sanitation and safety regulations in the kitchen.

Collaboration:Work closely with other kitchen staff, such as sous chefs, line cooks, and kitchen assistants, to coordinate tasks and maintain a smooth workflow.

Collaborate with restaurant management to plan special events, promotions, or themed menus.

Cost Control:Manage food costs by monitoring portion control, minimizing waste, and optimizing kitchen efficiency.

Assist in inventory management and ordering supplies as needed.

Creativity:Stay updated on culinary trends and incorporate innovative ideas into menu development.

Experiment with new techniques, flavors, and presentations to enhance the overall dining experience.

Customer Interaction:Interact with customers to understand their preferences, address special requests, and receive feedback on the dining experience.

Adapt recipes or dishes based on customer feedback and preferences.