Commis I/ II/ III (Kitchen)

Description: - Keeps the kitchen area clean. - Prepares orders according to recipes and plate presentation standards. - Knows how to operate equipment belonging to the kitchen area. - Maintains all operating items at established par stock level. - Assists with controlling the food cost by following standard portioning and portion control. - Prepares daily mise-en-place according to established checklists and cover forecasts. - Liaises closely with the pass to ensure all orders for one table go out at the same time. - Checks all orders for presentation, correctness before they are picked up. - Ensures orders are picked up as soon as they are ready. Pastry/Bakery - Preparation of all kinds of dough - Moulding and baking of bread, rolls, cakes, pies, desserts and other kinds of bread. - Decorating and apportioning of desserts in buffet presentations. - Prepares all ingredients for baking, measures and mixes according to recipe, bakes cakes and cuts and ices cakes...