Commis I

Job Responsibilities

1.Responsible for preparing food & beverage items according to the production standards. He or she will also be responsible for leading and guiding Commis 2/3s. 

2.To provide a delightful, attentive and prompt service experience for all the guests, to maximize guest satisfaction and outlet profitability.

3.To prepare food and provide prompt, courteous and accurate service to all the customers (both internal and external) as per the set standards.

4.Prepares the entire required mis-en-place that is required for a smooth kitchen operation and ensures that the section is set prior to service.

5.Controls wastage without compromising on food quality.

6.Always ensures hygiene and cleanliness of his/her area.

7.Maintains the utensils, refrigerators, freezers and all the relevant equipment in clean hygienic condition to avoid contamination.

8.Assists the chefs in display and set up of various special themes.

9.Responsible for maintaining all kitchen equipment in his / her area are in good working condition and to follow up with engineering for any defect’s rectification.

10.To be friendly, courteous and efficient when dealing with the guests and provide assistance if needed

1.Responsible for preparing food & beverage items according to the production standards. He or she will also be responsible for leading and guiding Commis 2/3s. 

2.To provide a delightful, attentive and prompt service experience for all the guests, to maximize guest satisfaction and outlet profitability.

3.To prepare food and provide prompt, courteous and accurate service to all the customers (both internal and external) as per the set standards.

4.Prepares the entire required mis-en-place that is required for a smooth kitchen operation and ensures that the section is set prior to service.

5.Controls wastage without compromising on food quality.

6.Always ensures hygiene and cleanliness of his/her area.

7.Maintains the utensils, refrigerators, freezers and all the relevant equipment in clean hygienic condition to avoid contamination.

8.Assists the chefs in display and set up of various special themes.

9.Responsible for maintaining all kitchen equipment in his / her area are in good working condition and to follow up with engineering for any defect’s rectification.

10.To be friendly, courteous and efficient when dealing with the guests and provide assistance if needed