Commis 2

ROLES AND 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