Commis Chef

POSITION OBJECTIVE Responsible for the basic preparation in a given section in the kitchen. 
Key Responsibilities - Cooperates and works together with the senior cook in the production of food in his section. 
- To assist the senior cook in performing his /her duties efficiently. 
- To collect required food items from the stores and the butchery. 
- Preparing mise-en-place according to direction given by the section head. 
- To follow the rules and regulations of hygiene and sanitation in the kitchen 
- Following and attending training classes and keeps records of new recipes and cooking procedures. 
- Maintains equipment in good, clean conditions and ensures repairs and maintenance are regularly carried out. 
- To Maintain food cost within the budget by controlling waste without compromising standards 
- Performs any other duties, which may be allocated from time to time Health, Safety and Security 
- Maintain the required standard of operational hygiene according to cleaning rotas at all times. 
- Be aware of the Restaurant policies and procedures relating to health, hygiene, and fire life safety and ensure your direct reports do the same. 
- Familiarize with emergency exits and evacuation procedures. 
General - Comply with the company's corporate code of conduct. 
- Familiarize yourself with the company values and model desired behaviors. 
- Perform tasks as directed by the Management in pursuit of the achievement of business goals.