Commis 1/2/3

1. Ingredient Preparation: Wash, peel, chop and measure ingredients (vegetables, fruits, meats, etc.) according to recipes and Chef instructions to prepare basic items like salads, sauces, or fillings under supervision.

2. Assist Chefs: Support station chefs or chef de partie during service by handing over prepped items, plating components, and following their directions.

3. Delivery and Stock Management: Receive deliveries, verify contents and quality, store goods correctly (FIFO – first in, first out), rotate stock, and notify PIC (Person in Charge) of shortages or spoilage. Dispose of expired items promptly.

4. Maintain Kitchen Hygiene: Constantly clean and sanitize workstations, cutting boards, utensils and equipment. Perform routine kitchen cleaning tasks (sweeping, mopping spills, washing dishes or coordinating with kitchen porters) to prevent accidents. Adhere to HACCP and safety protocols at all times.

5. Equipment Operation: Safely operate basic kitchen equipment (ovens, mixers, fryers, slicers, blenders, etc).Report any faulty or unsafe equipment to PIC (Person in Charge) immediately.

6. Catering Standards Compliance: Follow portion control and quality standards, ensuring all food is prepared to specification. Help enforce food safety and hygiene regulations in all food handling areas.

7. End-of-day Duties: Assist with closing procedures - store and label leftovers, clean fridges/pantry, restock mise en place for next shift.