Commis II

•Establish the working schedule and organize the work in the kitchen so that everything works like a «well-oiled machinery •Produce high-quality dishes that follow the established menu and level up to location standards, as well as to the client’s requirement •Plan the food design to create a perfect match between the dish’s aspect and its taste •Discover talented chefs and train them to reach the high standards of the location •Train the auxiliary kitchen staff to provide the best results in minimum time and use the maximum available resource •Maintain order and discipline in the kitchen during the working hours •Make sure that the professional equipment is in good condition and signal any malfunction before I affect the staff or the clients •Make sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen door •Supervise and control the roster with the help of the senior chef de parties •Control the quality and weight of the ingredients we receive in collaboration with the purchasing teams •Sign direct purchase invoice •Attend the weekly F&B committee meeting •Check the purchasing teams' follow-up on the market list

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