Commi 2

1. Establishes and maintains effective employee relations.
2. Informs on a daily basis the Chef De Partie on all relevant information on operational and personal matters
3. Sees to it that all food items for the restaurant are prepared on time and meet quality and quantity standards
4. Prepares on daily basis food requisitions as assigned
5. Maintaining of cleanliness in all assigned areas, including refrigerators and freezers
6. Performs duties common to position and other duties as maybe assigned
7. Controls cost by minimizing spoilage, waste, proper storage and exercising strict portion control
8. Ensure that cost control policies and procedures are followed
9. Attends training sessions
10. Reports any equipment on the section which needs repair or maintenance
11. Ensures freshness and suitability of products used by the section and that they are stored properly
12. Ensures smooth running of the section during Demi Chef De parties absences
13. Supports the executive chef, sous chef, line chefs as well as other kitchen employees in food production
14. Assists kitchen staff in maintaining high cuisine standards for function clients as well as delegates.
15. Assists the chefs in the production of different foods for example vegetables, meats and pastries.
16. Assists the chef in ensuring that food is prepared and served to the clients on time.
17. Assists the chef in ensuring that health and safety standards are upheld in the kitchen.
18. Assists the chef in making requisitions for food.
19. Assists the kitchen staff in storing all food.
20. Ensuring good hygiene and health and safety at all times
21. Preparing ingredients for the team
22. Measuring dish ingredients and portion sizes
23. Helping with deliveries of stock
24. To be able to perform any additional scope of duties if requested by the Manager.
25. To attend the mandatory External and Internal training and follow the company training policy.

Job Types: Full-time, Permanent

Work Location: In person