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- Organizes together with the Chefde Partie shifting in the section with regard to mise-en-placeproduction and its service
- Takes orders fromhis/her Chef de Partie and carry them out in the correctmanner
- Is responsible for completing the dailychecklist regarding mise-en-place and foodstorage
- Together with his/her Chef de Partiewrites daily wine, dry store, food requisitions and kitchentransfers on the appropriate forms for the approval of ExecutiveChef/ Sous Chef in order to achieve the high stock rotation desiredin his/her section
- Maintains good colleaguesrelations and motivate colleagues
- Works to thespecifications received by the Chef de Partie regarding portionsize, quantity and quality as laid down in the recipeindex
- Attends daily meeting with the Chef deCuisine and other meetings as requested by the Executive Chef/ SousChef
- Checks the main information boardregarding changes in any Banquets or other information regardingthe organization
- Reports any problems regardingfailure of machinery and small equipment to the Chef de Cuisine andto follow up and ensure necessary work has been carriedout
- Passes all information to the next shiftabout functions
- Maintains the Hygiene and HACCPrecords in accordance to the regulations
- Othertasks as assigned.
Commis 3 - Dubai, United Arab Emirates - Accor- North & Central America
