Commis

FILINVEST COMPANY: BAKER J

Responsible in assisting in the preparation and serving of food in the restaurant.

1. Food Preparation: The Commis Chef is responsible for preparing ingredients for recipes, such as washing, chopping, and measuring ingredients.
2. Cleaning: They are responsible for cleaning and maintaining the kitchen equipment, utensils, and work areas, ensuring that everything is always clean and hygienic.
3. Stock Management: Commis Chef may be responsible for monitoring and maintaining inventory levels of ingredients, and communicating with senior chefs about what ingredients need to be ordered.
4. Menu Development: They may also be involved in the development of new menu items, offering their insights on flavors and textures.
5. Food Safety and Hygiene: They should maintain high standards of food safety and hygiene, ensuring that all food is handled and prepared in a safe and hygienic manner.

COMPETENCIES/ SKILLS

1. Knife Skills: The Commis Chef should be proficient in handling a variety of knives and using them to prepare ingredients quickly and safely.
2. Food Preparation: The Commis Chef should be able to prepare ingredients according to recipes accurately, including washing, peeling, chopping, and measuring ingredients.
3. Cooking: They should be able to cook a variety of dishes, following recipes accurately and adjusting recipes as necessary.
4. Kitchen Equipment: They should be familiar with a variety of kitchen equipment, including ovens, grills, fryers, and stovetops, and know how to use them safely and efficiently.
5. Food Safety and Hygiene: They should be knowledgeable about food safety and hygiene practices, including proper handling and storage of ingredients, and should adhere to strict food safety guidelines.
6. Time Management: They should be able to manage their time effectively and work efficiently in a fast-paced environment. · Communication: They should be able to communicate effectively with other kitchen staff, following instructions and providing support where needed.
7. Attention to Detail: They should have a keen eye for detail, ensuring that dishes are presented attractively and that they meet the standards of the establishment.
8. Flexibility: They should be able to adapt to changing circumstances and work effectively in a variety of kitchen environments.

QUALIFICATIONS

• COLLEGE GRADUATE OF ANY COURSE

• 2 YEARS WORKING AS COOK IN A RESTAURANT KITCHEN