Commi-iii
1 week ago
**Department**: F B Production
**Responsible To**: Executive Chef, Exec. Sous Chef, Exec. Pastry Chef, Sous Chef, Jr Sous Chef, Chef De Partie
**Job Summary**:
The Commis III, operating under the guidelines of superiors, is responsible for daily mis-en-place, preparing daily kitchen orders, and contributing to the day-to-day functions in the kitchen within the F B Production department.
**Established Duties**:
- **Mission and Values**: Adhere to the hotel's mission statement, values, and rules.
- **Personal Hygiene**: Maintain proper and clean attire and uniforms, ensuring compliance with departmental norms for personal hygiene.
- **Mis-en-place**: Ensure the timely completion of mis-en-place before the start of the next shift.
- **Decision Making**: Make decisions on specific work operations in the absence of senior staff.
- **Cleanliness**: Maintain cleanliness in the work area and storage places, following established standards.
- **Coordination**: Collaborate with co-workers to ensure a smooth workflow in kitchen operations.
- **Daily Orders**: Assist in preparing daily guest orders and fulfil other functions as required by various kitchens.
**The Commis III is an essential part of the kitchen team, contributing to daily operations while adhering to established guidelines and maintaining high standards of cleanliness and efficiency.**
**Qualifications**:
**Additional Information**:
Note
- No Room Accomodation.
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