Commis I

- Support Chef de Partie or Demi Chef de Partie in the daily operation and work - Work according to the menu specifications by the Chef de Partie - Keep work area at all times in hygienic conditions according to the rules set by the hotel - Control food stock and food cost in your section - Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites - Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks - Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques - Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control

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