Commis 2

• Kitchen Management: Supervise day-to-day food preparation, coordinate line stations, and run shifts smoothly in the CDP's absence.
• Staff Leadership: Train, mentor, and motivate line cooks.
• Quality Control: Inspect dishes for correct taste, temperature, and presentation before service.
• Inventory & Ordering: Monitor stock levels, track food inventory, and help manage food costs.
• Safety & Sanitation: Enforce strict hygiene standards, health regulations, and kitchen safety protocols.

Skills: Cook, Food Handling, Food Decoration, Baking