Commis 1

Confidential Company

• Lead and monitor workflow in a designated kitchen section (hot, cold, or employee dining). • Supervise Commis 2 and 3, ensuring tasks are completed efficiently and to standard. • Prepare and oversee raw meat, fish, vegetables, sauces, and garnishes for service. • Ensure sauces, stocks, and condiments are maintained in optimal condition. • Guarantee food freshness, hygiene, and compliance with company storage standards. • Uphold HACCP standards and ensure dry and cold storage areas are properly maintained. • Perform duties assigned by the Sous Chef and Chef de Partie, ensuring smooth kitchen operations. • Continuously improve health and safety standards and train juniors in compliance practices. • Interact with colleagues, management, and contractors professionally and positively. • Attend and contribute to departmental and inter-departmental meetings. • Promote team spirit, encourage good relationships, and ensure effective multicultural communication. • Adhere strictly to company policies, procedures, and Code of Conduct. • Remain well-mannered, well-groomed, and hygienic at all times. • Support sustainability initiatives by participating in the company recycling program. • Act as a role model in professionalism, teamwork, and culinary standards. • Perform other duties as assigned.