Commis Baker

Prepares and properly garnishes food orders as they are received in accordance with recipes and proper plate presentation
- Prepares sauces, soups and hot entrees
- Sets up for lunch and dinner according to Chef de Partie’s instruction
- Always adheres to Mansard standards of preparation, recipes, and presentation
- Sets up “mis-en-place” for own station
- Uses Chef de Partie as a resource to ensure seasoning, portions, and appearance of food
- Stores unused food properly, and informs Chef de Partie of larger quantities of stored food
- Ensures that food from own station is delivered on time; asks for help if needed
- Follows proper safety, hygiene, and sanitation practices
- Ensures readiness at all times
- Refers to station’s file regarding preparation, cooking and presentation specifications of all dishes produced int he section
- Confers closely with the Chef de Partie and takes every opportunity to become familiar with all aspects of his or her position

HEALTHAND SAFETY
- Adheres to all health, sanitation and food safety rules and regulations
- Reports all potential and real hazards immediately
- Fully understands the hotel’s fire, emergency, and bomb procedures
- Works in a safe manner that does not harm or injure self or others
- Keeps the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct

MISCELLANEOUS
- Attends meetings and training required by the Sous Chef
- Accepts flexible work schedule necessary for uninterrupted service to the food production function
- Maintains own working area, materials and company property clean, tidy and in good shape
- Helps Steward when needed for the effective running of the restaurant
- Continuously seeks to endeavor the knowledge of own job function
- Is well updated on, and possesses solid knowledge of the following:

- Hotel fire and emergency procedures
- Restaurant corporate marketing and promotional programs

INDBOH