Job Description

- Organizes together with the Chef de Partie shifting in the section with regard to mise-en-place production and its service
- Takes orders from his/her Chef de Partie and carry them out in the correct manner
- Is responsible for completing the daily checklist regarding mise-en-place and food storage
- Together with his/her Chef de Partie writes daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of Executive Chef/ Sous Chef in order to achieve the high stock rotation desired in his/her section
- Maintains positive colleagues relations and motivate colleagues
- Works to the specifications received by the Chef de Partie regarding portion size, quantity and quality as laid down in the recipe index




- Attends daily meeting with the Chef de Cuisine and other meetings as requested by the Executive Chef/ Sous Chef
- Checks the main information board regarding changes in any Banquets or other information regarding the organization
- Reports any problems regarding failure of machinery and small equipment to the Chef de Cuisine and to follow up and ensure necessary work has been carried out
- Passes all information to the next shift about functions
- Maintains the Hygiene and HACCP records in accordance to the regulations
- Other tasks as assigned.

📌 Commis I (Chennai)
🏢 Ibis
📍 Chennai