Commis 3

• To report for duty punctually wearing the correct uniform and name badges at all times
• Organize together with de Chef de Partie the shift on his/her section with regard to mise-en-place production and its service
• Take orders from his/her Chef de Partie and carry them out in the correct manner
• Together with his/her Chef de Partie to write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Chef / Executive Sous Chef in order to achieve the high stock rotation desired in his/her section
• Maintain good employee 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
• Responsible for completing the daily checklist regarding mise-en-place and food storage
• Attend daily and monthly meetings with the Chef de cuisine and other meetings as requested by the Executive Chef / Executive Sous Chef
• Report any problems regarding failure of machinery and small equipment to the Chef de cuisine and to follow up and ensure the necessary work has been carried out
• Check the main information board re change of any Banquets or other information regarding the organization
• Keep the section clean and tidy
• Pass all information to next shift
• Accidents and sickness to be written in log Book and report to the Executive Chef / Executive Sous Chef
• Assist the Chef de cuisine in composing new recipes and menu ideas
• Have a complete understanding of and adhere to the company’s policy relating to fire, hygiene and safety
• The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate
  

Qualifications

• Reading, writing and oral proficiency in the English language
• Good communication and customer contact skills