Commis 1 Indian Cuisine Grand Regency Doha Trademark Collection by Wyndham

Assist Demi chef or Chef De Partie in the performance of their culinary and other duties, the needs of the outlets and company standards.

Supervise and coordinate the activities of subordinates ensuring their work is produced to standard, taking full charge of the section and staff when directed to do so.

Checks the daily menus, function sheets, par stocks and mise en place lists.

Records all recipes and procedures in own recipe book.

Ensure cleanliness, hygiene and maintenance of all work areas, utensils, equipment, tables, fridges, freezers, kitchen area and cold rooms.

Set up and maintain workstations and mise en place for daily operations.

Store requisitions and stock control, as directed, in accordance with FIFO system (first in first out).

All other duties assigned by sous chefs and direct supervisors.

Operate kitchen equipment safely and report any malfunction.

Assist senior chefs (CDP, DCDP, Sous Chef) during busy service periods.

Help train and guide junior commis when requested.

Follow all hotel/restaurant policies, grooming standards, and instructions from supervisors.