Prepare the mise en place and handle food preparation and assist with food presentation as part of the kitchen brigade.
The job of Commis III is executed satisfactorily when:
- Kitchen equipment is prepared for use.
- Communication is polite and displays courtesy to guests and internal customers.
- Familiarity with property safety, first aid and fire and emergency procedures is displayed and equipment is operated safely and sensibly.
- Awareness of OH&S policies and procedures is demonstrated and it is ensured that all procedures are conducted safely and within OH&S guidelines.
- HACCP is implemented and practiced.
- Prepare kitchen equipment for use.
- Assemble and prepare ingredients for menu items.
- Prepare simple food items.
- Prepare food for service.
- Assist with checking, receiving and storing of goods.
- Maintain storage areas.
- Clean kitchen and equipment.
- Handle waste and linen.
- Maintain a hygienic kitchen and high standards of personal hygiene.
- Attend all briefings.
- Participate in training.
Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.
