Designation: Demi Chef

‘Tenure: * years and * months

Key Responsibilities:

Designation: Commis

‘Tenure: year and § months

Served in multiple culinary roles, floating between

stations Responsible for set up, break down and

coordinating replenishment for buffet

Key Responsibilities: Served as a cook in a high volume

quick service hot kitchen under the supervision of the

‘Demi Chef and the Chef de Partie

Responsible for the vegetable preparation

Responsible for the breakfast preparation including live

omelettes

Responsible for the night shift preparation

Responsible for potato preparation

Create duty roasters

‘Responsible for food ordering,

Preparing food to order in a very busy kitchen

Co-ordinate with the Head Chef oa a day-day basis

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