Commis/DCDP

Job Description

Prepare special meals or substitute items according to guest dietary needs or preferences. Regulate and monitor temperatures of ovens, broilers, grills, and roasters to ensure food safety and quality. Pull food from freezer storage and thaw in the refrigerator following proper food handling guidelines. Ensure proper portion sizes, attractive arrangement, and appropriate garnishes for all dishes. Maintain accurate food logs in compliance with safety and health regulations. Monitor food preparation to ensure high standards of quality and quantity are consistently met. Communicate assistance requirements to the team during peak service times. Notify Chef of excess inventory for possible use in specials, minimizing food waste. Inform service staff of current menu specials and unavailable items for smooth guest communication. Prepare and cook food in accordance with established recipes, presentation guidelines, and quality standards. Prepare cold food items, such as salads and desserts, as needed. Assist with managing kitchen staff by participating in hiring, training, scheduling, performance evaluation, and coaching. Lead by example, maintaining professionalism and serving as a role model for coworkers. Adhere to all safety, sanitation, and security protocols; report any concerns to management. Ensure a clean, neat, and professional personal appearance and work environment. Anticipate guest needs and provide prompt, courteous responses to requests. Communicate effectively and professionally with guests, coworkers, and supervisors. Foster positive team relationships and actively support shared goals and workplace harmony. Follow and uphold all quality assurance and food preparation standards. Remain physically active throughout shifts; stand, walk, bend, and lift as necessary. Reach overhead and below the knees and perform physically demanding tasks such as twisting, pulling, and stooping.