The key responsibilities of the Commis 2 include but are not limited to:
Develop, prepare and service multicultural recipes and menus ensuring consistency in taste and presentation of all food items; ensures consistency in taste and presentation of all food items.
Maintains daily mis-en-place and prepares certain food items for the following days duties.
Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
Monitors related equipment, reporting any problems or inconsistencies to the Sous Chef.