COMMIS CHEF

• Accurately measuring meal ingredients for the Chef de Partie.
  
• Preparing meal ingredients which includes seasoning of different meats as well as washing peeling and chopping vegetables and fruits.
  
• Preparing basic salads and sauces as directed by the Chef de Partie.
  
• Receiving deliveries and verifying that all ordered items have been delivered and are of good quality.
  
• Taking inventory of restaurant supplies and notifying the supervisor of low or depleted supplies.
  
• Discarding all expired and spoiled food items stored in the stock rooms refrigerators and freezers.
  
• Performing basic cleaning duties and ensuring that workstations are properly sanitized.
  
• Plating and presenting meal items as per the Chef de Partie s instructions.
  

Requirements

• High school diploma or GED.
  
• Associate s degree diploma or certification in culinary arts is advantageous.
  
• Proven commercial kitchen experience.
  
• Sound knowledge of food health and safety regulations.
  
• Excellent organizational skills.
  
• Effective communication skills.
  

Benefits