KEY RESULT AREAS:

• Accurately measuring meal ingredients for the cuisines as per the section in charge
• Preparing meal ingredients, which includes seasoning different meats as well as grilling, marinating, etc.
• Preparing basic salads and sauces as directed by the Chef de Partie.
• Receiving deliveries and verifying that all ordered items have been delivered and are of good quality.
• Taking inventory of restaurant supplies and notifying the supervisor of low or depleted supplies.
• Discarding all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers.
• Performing basic cleaning duties and ensuring that workstations are properly sanitized.
• Plating and presenting meal items as per the Chef de Partie’s instructions.

Commis Chefs perform various kitchen duties as per assigned section and assist Demi Chefs and Chef de Parties in meal preparations, receiving deliveries, and rotating stock