Commis ii

Ensuring that food meets quality and presentation standards. Maintaining a clean and organized work station, and ensuring the kitchen and food areas are clean and safe. Stocking and restocking kitchen items as needed, and assisting with inventory management. Safety and sanitation Following all safety and sanitation procedures, and maintaining strict hygiene and safety standards in the kitchen. Menu cycles Being familiar with menu cycles, and ensuring recipes are available for all items required. Organization Organizing and completing work by deadlines. Assistance Assisting the Sous Chef and Chef de Partie in ensuring that job duties are completed correctly and on time. Skill set Ability to work in shifts. Food safety. Good communication. Teamwork.
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