Commi 2 Chiness

Job Description

Commi 2: Responsibilities: Food Preparation and Cooking: Assisting in the preparation of ingredients, including butchery, filleting fish, and preparing meat cuts. Executing basic cooking tasks such as sautéing, frying, grilling, and baking. Following recipes and guidelines provided by senior chefs to ensure consistency and quality in dishes. Station Management: Managing specific sections of the kitchen (e.g., appetizers, sauces, grill) under the supervision of senior chefs. Ensuring all items prepared at the station meet the restaurant's standards for taste, presentation, and portion size. Quality Control: Monitoring and maintaining the quality of ingredients used in preparation. Checking the freshness and proper storage of perishable items. Cleaning and Sanitation: Maintaining cleanliness and sanitation standards in their assigned work areas. Ensuring kitchen equipment, utensils, and work surfaces are clean and sanitized. Team Collaboration: Working closely with other members of the kitchen team to ensure smooth operation during service. Communicating effectively with chefs and kitchen staff to coordinate tasks and maintain efficiency. Learning and Development: Continuing to learn and develop culinary skills under the guidance of senior chefs. Taking initiative to expand knowledge of different cooking techniques and recipes. Adherence to Health and Safety Standards: Following health and safety regulations and procedures at all times. Being aware of potential hazards in the kitchen environment and taking precautions to prevent accidents. Overall, a commis 2 plays a pivotal role in the kitchen brigade by assisting in food preparation, cooking, and maintaining kitchen hygiene while continuing to learn and grow as a culinary professional. Their contributions help ensure the smooth operation and high standards of the kitchen.