Commis - Bếp Bánh (Pastry Kitchen)

DUTIES AND RESPONSIBILITIES
1. To prepare ingredients for cooking, including portioning, chopping, and storing food before use.
2. To assist in preparing and cooking food according to recipes, quality standards, presentation standards, and food preparation checklist, establishing priority items.
3. To wash and peel (if required) fresh fruits and vegetables to prepare them for cooking or consumption.
4. To test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
5. To weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
6. To monitor ingredient/ food quality while preparing food and throughout the day utilizing the HACCP forms or equivalent and production charts.
7. To follow the principle of First In, First Out, and dating, labeling and other sanitation instructions.
8. To prepare cold foods, including preparing salads, cold sandwiches, condiments, and dressings.
9. To set-up and break down work station with required tools, equipment and supplies, ensuring items are to established specs, ensuring adequate fill of containers, storing items appropriately, and cleaning station as appropriate.
10. To follow and ensure compliance with sanitation and cleaning procedures and pest control guidelines, reporting pest control issues to appropriate personnel.
11. To disassemble and assemble kitchen equipment following safety procedures when cleaning.
12. To perform all other reasonable tasks assigned by the Demi Che, Chef De Partie, Sous Chef and Management.