SOP Commis III
REPORT TO Commis I
DATE OF ISSUE
OBJECTIVE :
The Commis III is responsible to prepare a consistent, high-quality food product, ensure
courteous, professional, efficient and flexible service and Hotels operational standards.
also responsible for assisting Commis I in cooking and then ensuring that all stations are
clean.
Additionally, He/ She is responsible to prepare special meals or substitute items, regulate
the temperature of ovens, broilers, grills, and roasters etc. Pull food from freezer storage
to thaw in the refrigerator and Ensure proper portion, arrangement, and food garnish.
Duties and Responsibilities :
Provide the highest and most efficient level of hospitality service to the hotel guests.
Works in the designated station as set by Executive Chef and/or Sous Chef.
Organize the assigned work area and efficiently put away orders.
Prepare and sells food within recommended time frames to meet Guest expectations.
Able to produce a quality product in a timely and efficient manner for the guests or staff.
Responsible to maintain cleanliness, sanitation at the assigned work area using kitchen
equipment like braising pan, baking ovens, stoves, grills, microwaves and fryers.
Responsible for preparing and cooking all food items by the recipe and to specification.
Prepare ingredients for cooking, including portioning, chopping, and storing food.
Prepare all menu items by strictly following recipes and yield guide.
Cook food according to recipes, quality standards, presentation standards and food
preparation checklist.
Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes
and other food items.
Slices, grind and cooks meats and vegetables using a full range of cooking methods.
Wash and peel fresh fruits, vegetables and also able to weigh, measure and mix
ingredients in correct proportions.
Prepare and make sure cooking temperatures, making soups & sauces, preparing entrees,
vegetable preparation and ala carte cooking by strictly following recipes.
Set-up the station with par stocks of menu items, and prepare the dishes designated for
that station.
Checks supplies and prep lists and ensures all items are prepped in a timely fashion.
Replenishes service lines as needed and restocks and prepares the workstation for the
next shift.
Ensures that all products are stored properly in the correct location at the appropriate
levels at all times.
Inform Chef of excess food items for use in daily specials.
Keep work area at all times in hygienic conditions according to the rules set by the hotel.
Communicate any assistance needed during busy periods and report any incidents to the
Sous Chef to ensure optimum service to guests.
Check and ensure the correctness of the temperature of appliances and food.
Serve food in proper portions on to correct serving vessels and plates.
As a Commis, you are also expected to comply with the conditions of the food hygiene
policies.
Accepting store deliveries are also part of the Commis III Chef duties.
Coordinate and participate with other sections of requirements, cleanliness, wastage and
cost control.
Control food stock and food cost in his section/kitchen.
Cook food and prepare top-quality menu items in a timely manner.
Communicate assistance needed during busy periods.
Ensure the highest standards and consistent quality in the daily preparation and keep up
to date with the new products, recipes and preparation techniques
Ensure and prepare mise - en - place for banquets and restaurant buffets as per the F.P.
Follow and maintain cleanliness and good hygiene practices in the kitchen.
Operate kitchen equipment safely and responsibly.
Prepare and cook food according to recipes, quality standards, presentation standards, and
food preparation checklist.
To assist chef with chopping, packing and helping/learning with dishes.
Attend the training being conducted and implement in daily operations and improve the
quality of food.
Need to follow the cleaning schedules for the kitchen and clean the section and other
areas as directed.
Work according to the menu specifications by the Chef de Parte.
Need to be flexible and willing to help other departments at busy times as and when
required.
Key Point :
Cook food according to recipes, quality standards, presentation standards and food
preparation checklist.
Control food stock and food cost in his section/kitchen
Follow and maintain cleanliness and good hygiene practices in the kitchen.
Responsible to maintain cleanliness, sanitation at the assigned work area as per
schedules.
Ensures that all products are stored properly in the correct location at the appropriate
levels at all times.
Check and ensure the correctness of the temperature of appliances and food.
And Serve food in proper portions on to correct serving vessels and plates.
Commis III Job Description
Position Title : Commis III or Commis 3
Reports To : Commis II / Commis I
Duties and Responsibilities :
Provide the highest and most efficient level of hospitality service to the hotel guests.
Works in the designated station as set by Executive Chef and/or Sous Chef.
Organize the assigned work area and efficiently put away orders.
Prepare and sells food within recommended time frames to meet Guest expectations.
Able to operate kitchen equipment like braising pan, baking ovens, stoves, grills,
microwaves and fryers.
Able to produce a quality product in a timely and efficient manner for the guests or staff.
Responsible to maintain cleanliness, sanitation at the assigned work area.
Responsible for preparing and cooking all food items by the recipe and to specification.
Prepare ingredients for cooking, including portioning, chopping, and storing food.
Prepare all menu items by strictly following recipes and yield guide.
Cook food according to recipes, quality standards, presentation standards and food
preparation checklist.
Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes
and other food items.
Slices, grind and cooks meats and vegetables using a full range of cooking methods.
Wash and peel fresh fruits, vegetables and also able to weigh, measure and mix
ingredients in correct proportions.
Have general knowledge of cooking temperatures, making soups & sauces, preparing
entrees, vegetable preparation and ala carte cooking.
Set-up the station with par stocks of menu items, and prepare the dishes designated for
that station.
Checks supplies and prep lists and ensures all items are prepped in a timely fashion.
Replenishes service lines as needed and restocks and prepares the workstation for the
next shift.
Ensures that all products are stored properly in the correct location at the appropriate
levels at all times.
Inform Chef of excess food items for use in daily specials.
Keep work area at all times in hygienic conditions according to the rules set by the hotel.
Communicate any assistance needed during busy periods and report any incidents to the
Sous Chef to ensure optimum service to guests.
Check and ensure the correctness of the temperature of appliances and food.
Serve food in proper portions on to correct serving vessels and plates.
As a Commis, you are also expected to comply with the conditions of the food hygiene
policies.
Accepting store deliveries are also part of the Commis III Chef duties.
Coordinate and participate with other sections of requirements, cleanliness, wastage and
cost control.
Control food stock and food cost in his section/kitchen.
Cook food and prepare top-quality menu items in a timely manner.
Communicate assistance needed during busy periods.
Ensure the highest standards and consistent quality in the daily preparation and keep up
to date with the new products, recipes and preparation techniques
Ensure and prepare mise - en - place for banquets and restaurant buffets as per the F.P.
Follow and maintain cleanliness and good hygiene practices in the kitchen.
Operate kitchen equipment safely and responsibly.
Prepare and cook food according to recipes, quality standards, presentation standards, and
food preparation checklist.
To assist chef with chopping, packing and helping/learning with dishes.
Attend the training being conducted and implement in daily operations and improve the
quality of food.
Need to follow the cleaning schedules for the kitchen and clean the section and other
areas as directed.
Work according to the menu specifications by the Chef de Parte.
Need to be flexible and willing to help other departments at busy times as and when
required.
