Commis 2

OBJECTIVE The Commis 2 will be responsible for preparing food and special ad hoc requests as per directives of Head Chef He will be part of the Pastry Kitchen and responsible to meet the short and medium term operational objectives by ensuring that high quality standards are met at all times KEY RESPONSIBILITIES Ensures that food safety temperature records HACCP and ISO 2200 measures and inventory management standards are adhered to at all times Maintains food preparation handling and correct storage standards to minimize wastage and overall compliance Informs on a daily basis the Head Chef on all relevant information on operational and personal matters Ensures that all items for restaurants banquets and special functions are prepared on time and meet quality and quantity standards Prepares on daily basis restaurant requisitions as assigned Maintains cleanliness in all assigned areas including refrigerators and freezers Performs duties common to position and other duties as maybe assigned Controls cost by minimizing spoilage waste proper storage and exercising strict portion control Preparation of assigned lunch and dinner buffets special functions banquets and restaurants supply Ensures that cost control policies and procedures are followed Produces products dishes according to recipes and specifications Attends relevant internal training sessions Reports any equipment on the section which needs repair or maintenance Checks function sheets daily menus and promotions Ensures freshness and suitability of products used by the section and that they are stored properly Ensures smooth running of the section during Line Manager absences Considerable impact on the Pastry or Kitchen operations with moderate impact on the restaurant level