**Duties and Responsibilities**

As Commis, I will assume full responsibility for the efficient operation in the following:

Carries out daily and weekly procedures, including temperature checks, food labelling/dating and storage.

Produces all the required food items to standard and in a timely manner within assigned section.  

Knows and complies consistently with standard portion sizes, cooking methods, quality standards and kitchen rules and guidelines. 

Follows proper plate presentation and garnish set up for all dishes. 

Complete understanding of and adhere to the Six Senses’ policy relating to fire, hygiene and safety. 

Ensures all equipment and working area are kept clean and in good working condition.

Upkeep Six Senses guidelines and standards of service and operation. My performance benchmarks are maintained and exceeded.

Strictly adhere to LQA standards and guest comments.

**Qualifications*...