Commis

1. JOB POSITION Commis - Bakery
2. JOB
DEFINITION
The primary objective of the commis
is to learn how to work in every area of the kitchen. In order to
accomplish this, a commis rotates throughout the kitchen, spending six
months or so at one kitchen station before moving on to a different one.
3. DUTIES AND
RESPONSIBILITIES
·
Supports the executive chef, sous chef, line
chefs as well as other kitchen employees in food production.
·
Assists kitchen staff in maintaining high
cuisine standards for function clients as well as delegates.
·
Assists the line chefs in the production of
different foods for example vegetables, meats and pastries.
·
Assists the head chef in ensuring that food is
prepared and served to the clients on time.
·
Assists the executive chef in ensuring that
health and safety standards are upheld in the kitchen.
·
Helps the executive chef in the development of
menus.
·
Assists other junior kitchen staff in ensuring
that the restaurant is keep clean at all times. Assists the head chef in making
requisitions for food.
·
Assists the kitchen staff in storing all food
that is left over.

Experience
0 - 2 Years

Employment type
Fixed Term Contract- Staff

Work arrangement
No