Commis Chef

• Prepare, cook and serve food delegated whilst ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times under guidance from a senior chef

• Measure ingredients and size portions accurately

• Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles

• Clean food preparation areas, cooking surfaces, and utensils

• Verify that prepared food meets requirements for quality and quantity

• Stock and restock workstations and display cases

• Remove any hazards and make safe any defects in the kitchen or its equipment and report any problems to a senior chef

• Maintain familiarity with opening and closing procedures of the kitchen and carry them out as rotated

• Maintain full awareness/ knowledge of and ability to act upon any kitchen emergencies

Bayt