Job Duties:

• The Commis I will report to the Executive Chef via Sous Chef/CDP/DCDP

Responsibilities and essential job functions include but are not limited to the following:

• To maintain a high working standards and ethics as expected by the Restaurant/Executive Chef
• To prepare, cook and serve food, while maintaining the highest possible quality and meeting agreed standards for food preparation and presentation are met at all times under guidance from a senior chef
• Able to take the lead on a station as well as educate and guide junior chefs
• To be able to work under pressure, for required hours in a heated environment
• To be punctual for work and promptly report any personal emergencies that limit/disable the chef to perform duties
• To monitor stock movement and be responsible for requisitioning items for your station, acceptance and storage of deliveries
• To aid in achieving desired food costs, kitchen standards and overall objectives
• To carry out daily and weekly activities such as, temperature checks, food labeling/dating, storage, scheduled kitchen cleaning
• To remove any hazards and report any defects in the kitchen or equipment to a senior che