A Commis III, or Commis Chef Level 3, is a line cook who works in a kitchen under the guidance of senior chefs. Their responsibilities include:
- Food preparation: Preparing, cooking, and plating food for their assigned station
Kitchen safety: Removing hazards and ensuring the kitchen and equipment are safe- Kitchen cleanliness: Maintaining high standards of cleanliness in their section
Menu planning: Understanding menu planning and stock controls
- Daily procedures: Carrying out daily and weekly procedures, such as temperature checks and food labeling
Equipment maintenance: Ensuring that all cooking equipment is in working order and reporting issues to superiors- Inventory: Assessing inventory and requesting resupply when necessary
Sanitation: Disposing of spoiled items and adhering to sanitation policies
- Recipe instructions: Following and understanding recipe instructions
* Station setup and breakdown: Helping with the setting up and breaking down of stations in the kitchen
- Equipment cleaning and restocking: Cleaning and re-stocking the kitchen equipment in a hygienic manner
Job Types: Full-time, Permanent, Fresher
Pay: 10,
- 00 - 14,000.00 per month
Experience: - total work: 1 year (Preferred)
Work Location: In person
