WHAT IS DUTIES OF COMMIS??

DUTIES AND RESPOSIBILITIES OF COMMIS


 A commis has to prepare and provide the highest quality food in his/her area following standard recipes, and high level of hygiene standards maintained as per h HACCP standards, in order to maximize guest satisfaction and optimum profitability in an atmosphere of high individual morale. The specific responsibilities of a commis are to by

1. Prepare food and provide prompt, courteous, and accurate service to all the customers as per organizational standard of quality, as directed.

2. Control food wastage without compromising on food quality. 

3. Prepare all mise en place in production sections for smooth kitchen operation, as
directed. 

4. Ensure hygiene and cleanliness of his/her area at all the times.

5. Assist chef de partie in implementing and following organizational standards on food quality, preparation, and presentation 

6. Be responsible for maintaining all kitchen equipment in his/her area in good working condition

7. Take responsibility for adherence to all organizational policies and procedures. 

8 Maintain complete hygiene in his/her work area and adhere to the HACCP standards

9. Ensure exact collection of perishables, grocery, and meat/fish items as per the storeroom requisition

10. Ensure timely cleaning and sanitization of all the equipment and tools in appropriate
hygienic manner.

11. Recommend daily requirement from store room to the demi chef de partie.

12. Maintain daily log book and registering equipment issues, and any critical information to be passed on to higher authority or next shift.

13. Recommend quality status on all the products in his/her kitchen to demi chef de partie.

14. Provide assistance to all subordinates and peers of various kitchens.

15. Promote excellent relations and professionalism amongst all staff in and with related department
his/her kitchen

16. Coordinate with other food and beverage section, engineering/housekeeping, etc. whenever required. 

17. Ensure appropriate and professional communication with all the team members at
all given times.

18. Attend behavioural, vocational, and skill-related training, to enhance his/her skills
and develop mutifunctionality.

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