Prepares section mise-en-place and assists other commis in his particular kitchen if required
Assists superior in ensuring production level is consistent with needs of the restaurant reservations
Dresses and garnishes correctly all dishes served in the particular kitchen section prior to being sent to outlet for service
Prepares in advance food material and equipment needed for the service
Adheres to portion control policy/standard plating instructions
Ensures that all equipment is correctly handled and maintained
Ensures that food left over at the end of service is handled in accordance with established procedures
Keeps all working areas clean and tidy at all times and ensure no cross contamination
Performs tasks within a timely manner
Ensures consistent great food production, in line with the high-quality standards
Provides support to the kitchen brigade