Commis I Chef are also required to ensure that all stocks are well maintained.Commis I also ensure that mise en place for food preparation is completed in your section. Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniquesEnsure and prepare mise-en-place for banquets and restaurant buffets as per the F.PEnsure the proper sanitation and cleanliness of surfaces and storage containers.Ensure constant innovation in buffet preparation and presentation.Follow and maintain cleanliness and good hygiene practices in the kitchen.Inform Chef of excess food items for use in daily specials.Inform F&B service staff of available items and available chef special menu.Keep work area at all times in hygienic conditions according to the rules Operate kitchen equipment safely and responsibly.Prepare the daily mise-en-place and food production in different sections of the main pantry or satellites.Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checkSupport the Demi Chef de Partie or Commis II in the daily operation and work.Test foods to ensure proper preparation and temperTo assist chef de partie in preparing food according to the requirements or recipes or standards, and the specifications for his department.To assist chef with chopping, packing and helping/learning with dishes.Attend the training being conducted and implement in daily operations and improve the quality of food.You would need to follow the cleaning schedules for the kitchen and clean the section and other areas as directed.Work according to the menu specifications by the Chef de Partie.Need to be flexible and willing to help other departments at busy times as and when required.Prerequisites:Great teamwork skills and attention to detail.Positive outlook and outgoing personality.Able to take responsibility

Excellent understanding of various cooking methods, ingredients, equipment and procedures.Able to work in a fast-paced environment with speed and quality.Great personal hygiene and grooming standards.Should be able to communicate, read and write clearly and effectively

peel fresh fruits, vegetables and also able to weigh, measure and mix ingredients on correct proportions.Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation and a la carte cooking.Set-up the station with par stocks of menu items, and prepare the dishes designated for that station.Checks supplies and prep lists and ensures all items are prepped in a timely fashion.Replenishes service lines as needed and restocks and prepares the workstation for the next shift.Ensures that all products are stored properly in the correct location at the appropriate levels at all times.Communicate any assistance needed during busy periods and report any incidents to the Sous Chef to ensure optimum service to guests.Check and ensure the correctness of the temperature of appliances and food.Serve food in proper portions on to correct serving vessels and plates.Wash and disinfect kitchen area, workstations, tables, tools, knives and other equipment.Maintain correct portion size and quality of the food to the hotel's standards.Minimise waste and maintain controls to attain forecasted food cost.