Commis
Current• Support Chef de Partie or Demi Chef de Partie in the daily operation and work.• Control food stock and food cost in your section• Ensure the highest standards and consistent quality in the daily preparation.• Expertly cutting, slicing, and filleting salmon fish.• Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing theExecutive Chef when quality is sub-standard.• Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety.• Maintaining a clean work environment in order to prevent food contamination.• Regularly taking inventory of food supplies and other products.• Reporting any problems with kitchen equipment to the manager on duty.• Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use.• Communicating with wait staff to ensure that special requests and food allergy considerations are met.
