Food production

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. Ta...

 DUTIES AND RESPOSIBILITIES OF PASTRY CHEF The pastry chef has to organize, develop, and supervise the pastry shop including stations such as bakery, pastry, and confectionery. The specific responsibilities of a pastry chef are to: 1. Be responsible for the mise en place and food preparation for all bakery and pastry stations. 2.Account for the usage, consumption, and control of all foods and equipments in the stations supervised by him/her.  3. Train staff in his/her stations on improved work procedures, quality food production. the economical usage of food materials, and the attractive presentation of food items.  4. Supervise and train the chef de parties, commis, and apprentices, and to review staff working in his/her department. 5.Initiate performance reviews of staff working in his/her department.  6. Attend the daily and weekly kitchen chef's meetings and the F&B meetings.  7. Approve requisitions from stores for materials required in his/her stations...