The responsibilities of a Continental Commis II (Commi 2) in a kitchen generally include the following key duties:
Prepare, cook, and serve food as delegated, maintaining high quality and agreed presentation standards under guidance from senior chefs.
Monitor stock movement and assist with ordering for the section.
Aid in achieving food cost targets, kitchen standards, and overall objectives.
Conduct daily and weekly procedures such as temperature checks, food labeling/dating, and proper storage.
Remove hazards and report equipment problems to senior chefs.
Maintain high standards of personal hygiene and cleanliness in the kitchen area.
Follow company procedures on hygiene, temperature control, and cleaning schedules, keeping records as required.
Assist with acceptance and storage of deliveries per company policies.
Be punctual, report directly to the manager on duty, and assist other kitchen sections as needed during staff shortages or busy periods.
Have an understanding of menu planning, stock control implementation, and kitchen opening/closing procedures.
Attend meetings and training sessions as required and comply with reasonable requests from superiors.