Responsibilities for Pastry Commis: Maintain high standard of appearance and good personal hygiene.
Follow hygiene rules and instructions for preparation and food handling.
Check and clean refrigerators, trolleys, utensils and kitchen equipment on a daily basis.
Keep the specific kitchen area clean and hygienic.
Responsible for mise-en place preparation.
To work calmly and efficiently while promoting good working relations in the kitchen team.
To adhere to all standard of food presentation, production, and portioning controls.
To ensure all food products are stored properly in their appropriate fridges and storage containers shift.
Ensure proper storage and rotation of all food stuffs relating to your work area.
To be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position.
Report any questionable product concerns to your supervisor or Sous chef immediately to maximize product utilization and minimize wastage.
