Commis Iii
5 months ago
Works in the designated station as set by Executive Chef and/or Sous Chef.
- Able to organize the assigned work area and efficiently put away orders.
- Able to prepare and sell food within recommended time frames to meet Guest expectations.
- Able to operate kitchen equipment like braising pans, baking ovens, stoves, grills, microwaves, and fryers.
- Responsible for maintaining cleanliness, and sanitation at the assigned work area.
- Prepare ingredients for cooking, including portioning, chopping, and storing food.
- Prepare all menu items by strictly following recipes and yield guide.
- Cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
- Slices, grinds and cooks meats and vegetables using a full range of cooking methods.
- Wash and peel fresh fruits, and vegetables and also able to weigh, measure, and mix ingredients in correct proportions.
- Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation, and a la carte cooking.
**Education**:
- High school or equivalent (preferred)
**Experience**:
- Commis III: 1 year (preferred)
**Language**:
- English (preferred)
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