My responsibilities as a commis chef include maintaining and excelling the required level of food hygiene, health and safety by myself and as a team; during the preparation, cooking and presentation of all dishes from my section. I am responsible for deliveries, stock rotation and ordering food for the restaurant. I surpass my duties of managing and training any commis chef I am working with, whilst also running the kitchen during particular periods. I am competent and enjoy assisting the head chef with the development of new dishes and menus whilst also remaining conscious and vigilant of monitoring portions and waste control to maintain profit margins.