Commis

1. JOB POSITION Commis
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
2 - 5 Years

Employment type
Fixed Term Contract- Staff

Work arrangement
No