Commis Chef
Mommos In Common
Essendon, VIC
07/02/23 - Current
- Prepared and cooked food items according to recipes, portioning, and presentation specifications.
- Ordered necessary supplies and equipment needed for daily tasks.
- Ensured all food was stored properly in accordance with safety regulations.
- Cleaned and sanitized work areas, utensils, and equipment used for cooking.
- Followed proper plate presentation techniques when serving dishes.
- Assisted higher-level chefs in the preparation of more complex dishes.
- Monitored stock levels of ingredients and kitchen supplies.
- Controlled usage of all products to reduce wastefulness.
- Kept up with current culinary trends by attending workshops or seminars as requested by head chef.
- Checked quality of raw materials before use to ensure freshness.
- Maintained a clean working area at all times in compliance with health codes.
- Adhered to established standards for product presentations, flavor profiles, and plate design set forth by Head Chef.
- Performed basic knife skills such as dicing, slicing, mincing vegetables.
- Communicated effectively with the team regarding menu changes or special requests from customers.
- Tracked inventory levels of foods and supplies used in daily production.
- Maintained knowledge of common allergens present in kitchen's recipes and dishes.
- Provided guidance to junior members of the kitchen staff in their duties.
- Rotated food stock, using up older items first and rejecting expired goods.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
