Commis Chef

6 days left

attractive package
03 Sep 2016
01 Oct 2016
Job Type
Chefs, Commis Chef
Job Level

Key Responsibilities:

  • Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
  • Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
  • Meet with the Chef de Partie to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
  • Complete Opening Duties:
    • Inspect the cleanliness and working conditions of all tools, equipment and supplies.
    • Check production schedule and par.
    • Establish priority items for the day.
    • Inform the Chef de Partie of any supplies that need to be requisitioned.
  • Prepare all menu items following recipes and yield guides, according to departmental standards.
  • Inform the Chef de Partie of any foreseeable shortages before items run out.
  • Inform the Food & Beverage service staff of 86’d items and the amount of available menu specials throughout the meal period.
  • Maintain proper storage procedures as specified by Health Department and hotel requirements.
  • Minimize waste and maintain controls to attain forecasted food cost.