Commis II/ Nhân viên Bếp 2

• Takes on other tasks in addition of the ones stated, in a reasonable framework.

• Execute all assigned tasks as directed and delegated from his or her Supervisors or Manager.

• Follow and ensure compliance with recipes, cooking procedures and use records to ensure food is tasty, well presented, fresh, correct portioned and safe.

• Delegate tasks to station attendants and cooks and follow up on quality and accuracy of outcomes.

• Set up stations and prepare mise en place as instructed by the Supervisor, following daily production charts according to business demands.

• Follow, execute and enforce hygiene standards at all time.

• Handle equipment properly and inform your supervisor on maintenance issue, break down and maintenance requests.

• Adhere to safety guidelines at all times and report any unsafe work conditions and practices.

• Take temperature checks and record as assigned by the Supervisor; record and report any unsafe temperatures found.

• Check all food in fridges at the beginning and end of every shift; assist trainees and station attendants in their areas and correct and train them if necessary.

• Preserve and enforce preserving of energy by switching off all equipment after work or if not needed.

• At the end of service periods, have sections cleaned and ready for following service periods.

• Follow the posted schedule and report at workstation on time.

• Perform all other reasonable tasks as requested by management.