Commis Indian Cuisine

Responsibilities

• Assist Demi chef or Chef De Partie in the performance of their culinary and other duties, the needs of the outlets and company standards.
• Supervise and coordinate the activities of subordinates ensuring their work is produced to standard, taking full charge of the section and staff when directed to do so.
• Checks the daily menus, function sheets, par stocks and mise en place lists.
• Records all recipes and procedures in own recipe book.
• Ensure cleanliness, hygiene and maintenance of all work areas, utensils, equipment, tables, fridges, freezers, kitchen area and cold rooms.
• Set up and maintain workstations and mise en place for daily operations.
• Store requisitions and stock control, as directed, in accordance with FIFO system (first in first out).
• All other duties assigned by sous chefs and direct supervisors.
• Operate kitchen equipment safely and report any malfunction.
• Assist senior chefs (CDP, DCDP, Sous Chef) during busy service periods.
• Help train and guide junior commis when requested.
• Follow all hotel/restaurant policies, grooming standards, and instructions from supervisors.