I. BASIC PURPOSE / JOB BRIEF:

The Commis is responsible in the preparation and cooking of all menu items found in the station he/she is assigned and to maintain cleanliness and sanitation in that station.

II. MAJOR RESPONSIBILITIES AND DUTIES:

• Arranges the stocks in all storage areas of the kitchen for proper inventory control
• Prepares and cooks all menu items in his section in adherence to hotel standards
• Maintains cleanliness and sanitation in his workplace for hygienic and safety precautions
• Observes proper supply or stock rotation in the use of ingredients to avoid wastage/spoilage.
• Receives or picks up supply requests and double checks all requisitions against items delivered.
• Adheres to proper portioning standards in preparing menu items to maintain optimal food cost percentages.
• Checks current supply levels and preparation checklists for the timely replenishing of ingredients.
• Prepares ingredients for cooking,  slicing, chopping, dicing ingredients and storing them properly.
• Communicates any assistance needed during busy or peak  periods to minimize delays in food service.
• Assists other team members in the kitchen when needed or when assigned by the Chef-in-charge.

III. JOB SPECIFICATIONS:

Educational Requirement:

• Minimum high school graduate

Experience Requirements:

• At least 1 year experience in the kitchen

Skills and Attributes:

• Able to develop leadership skills for future succession
• Able to operate and maintain ovens, stoves, microwaves, fryers, mixers, blenders, and similar equipment.

Other Qualifications:

• Willing to work longer hours as required by the Chef de  Cuisine