Commi 2
Current• Managed live counters &break fast buffet set up.• Assisted in pre preparations & mise _ en -place.• control food stock and food cost in the section. • Ensure the highest standards and consistent quality in the daily preparations and keep up to date with the new products ,recipes and preparation techniques.• coordinate and participation with other sections of requirements , cleanliness, wastage and cost control.• Accurately measuring meal ingredients for the Chef de Parties.• Plating and presenting meal items as per the Chef de Parties’ instructions.• Maintain proper rotation of product in all chillers to minimize wastage/spoilage• Preparing meal ingredients, which includes seasoning of different meats as well as washing, peeling, and chopping vegetables and fruits. Preparing basic salads and sauces as directed by the Chef de parties.• Follow kitchen policies, procedures and service standards• Follow all safety and sanitation policies when handling food and beverage other duties as assigned
