Commi I

Comply the food hygiene policies. Coordinate and participate with other sections of requirements, cleanliness, wastage and cost. Control food stock and food cost in his section/kitchen. Communicate assistance needed during busy periods. Commis I Chef are also required to ensure that all stocks are well maintained. Commis I also ensure that mise en place for food preparation is completed in your section. Ensure the quality of the food items. Ensure and prepare mise-en-place for banquets and restaurant buffets as per the F.P Ensure the proper sanitation and cleanliness of surfaces and storage containers. Ensure constant innovation in buffet preparation and presentation. Follow and maintain cleanliness and good hygiene practices in the kitchen. Inform F&B service staff of available items and available chef special menu. And other related work to Chef.