Commis III

Food Preparation: Assist in the preparation of ingredients and cooking under the supervision of senior chefs. Follow recipes, portion controls, and presentation specifications as instructed.

Cooking: Prepare and cook dishes according to standardized recipes or as directed by the chef. Operate kitchen equipment safely and efficiently.

Food Safety and Hygiene: Adhere to all food safety and sanitation regulations. Maintain cleanliness and organization of work areas, including refrigerators, freezers, and kitchen utensils.

Inventory Management: Assist in the inventory management process by monitoring stock levels, rotating food items, and notifying supervisors of low supplies.

Quality Control: Ensure that all food products meet quality standards before serving. Report any quality issues or concerns to supervisors immediately.

Team Collaboration: Collaborate effectively with other members of the kitchen team to ensure smooth operation during service hours. Communicate with chefs and other staff members to coordinate tasks and maintain workflow.