Commis Chef

The objective of the Commis Chef is to ensure that kitchen preparation work are conducted in a systematic manner, to serve the needs of the restaurant. He/she must systematically organize and prepare mise en place for cooking including washing, portioning, chopping, and storing of food. All preparation, handling and cooking of food must be done strictly according to the recipes, quality, and presentation according to the standard. This includes serving in the correct proportion, with the right garnishing, onto proper receptacles. He/she must do so in accordance with the food preparation checklist.

The Commis Chef also needs to handle and operate ovens, stoves, grills, microwaves, and fryers correctly and effectively, in a safe manner. He/she shall monitor food quality in the preparation of food. He/she shall also set-up the work station effectively according to the standard, and clean up at the end of the service. This includes washing and disinfecting kitchen area, tables, t...