- The Commis-II has to play an important role in preparation, cooking and maintaining the quality food production.
- Responsible for daily mse-en-place and always maintain cleaniness.
- Keep work area at all times in hygienic conditions according to the rules set by hotel.
- Control food stock and food cost in his section.
- Prepare the daily mise-en-place and food production in different sections of the main kitchen or satellites.
- Ensure that minimum food watage and spoilage.
- Follow the instructions and recommendations from immediate superiors to complete the daily task.
- Their main job comprises of cooking on ranges and always hands on approach.
- Commis have to deliver food up to the satisfaction of guest.
- To maintain hygienic work place on daily basis.
- To prepare the food orders as per stipulated time specifications.
- To avoid any unnecessary wastages.
- To train new recruits and apprentices in his section and develop them to next level
- To do production of all food stuffs following the recipe cards, production procedures and proper hygiene practices, according to the instructions of the senior kitchen staffs.
- To maintain safe storage practices of all food items in storage as well as in rotation.
- To follow the departmental SOPs
- To know and follow the procedures and processes of FSSAI.
- To carry out their designated duties to the best of their abilities.
- To be honest and diligent in his work, showing dependability and enthusiasm for the team.
- Requisitioning, indenting and proper control of perishables as well as non-perishables.
- Maintain personal hygiene.
- Observe valuable work habits.
- To assist cdp/dcdp in scheduling of staff and work load.
In addition to the above mentioned responsibilities, any other task assigned by Executive Chef or his nominee from time to time as per the operational requirements.