Commis (Breakfast)

Roles & Responsibilities

SCOPE

Prepare the mise en place and handle food preparation and assist with food presentation as part of the kitchen brigade.

OVERALL OBJECTIVES

The job of Commis is executed satisfactorily when:

• Kitchen equipment is prepared for use.
• Communication is polite and displays courtesy to guests and internal customers.
• Familiarity with property safety, first aid and fire and emergency procedures is displayed and equipment is operated safely and sensibly.
• Awareness of OH&S policies and procedures is demonstrated and it is ensured that all procedures are conducted safely and within OH&S guidelines.
• HACCP is implemented and practiced.

MAIN RESPONSIBILITIES

• Prepare kitchen equipment for use.
• Assemble and prepare ingredients for menu items.
• Prepare simple food items.
• Prepare food for service.
• Assist with checking, receiving and storing of goods.
• Maintain storage areas.
• Clean kitchen and equipment.
• Handle waste and linen.
• Maintain a hygienic kitchen and high standards of personal hygiene.
• Attend all briefings.
• Participate in training.

REQUIREMENTS

• Positive, friendly, professional and confident, with good interpersonal skills.
• Ideally you will have at least 1 year in a similar role within a restaurant/cafe environment.
• Able to learn and adapt to various line positions within location
• The ability to work effectively in a team environment
• Familiar with HACCP requirements
• Knowledge of Health and Safety rules and procedures

Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

Tell employers what skills you have

Ingredients
Food Hygiene standards
Customer Experience
Cooking
safety and hygiene
Housekeeping
Interpersonal Skills
Food Quality
Food and Beverage Safety and Hygiene
Property
Food and Hygiene policies
Sanitation
Culinary Education
First Aid
Verbal Skills
HACCP
personal hygiene
Culinary Skills
Culinary
Positive Can-do Attitude

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