Employee Dining Commis II

Main Duties/Description: 1. To prepare and cook food according to standard procedures, recipe cards, photographs and given instructions. 2. To help the Chef de Partie/Demi Chef de Partie/Commis I to establish standard recipes and ensure the compliance with them. 3. Constantly inspect taste, temperature and visual appeal, make sure that all dishes are uniform and that established portion sizes are adhered to. 4. To participate in product development and in controlling the smooth operation of the kitchen. 5. To ensure food quality, food taste, food presentation and food requisition. 6. To have a good knowledge of cuisines to carry out the duties and responsibilities for the position in an efficient and productive manner. 7. To be able to manage a shift. 8. To ensure proper sanitation procedures are followed and the kitchen is always clean, neat and tidy.