Commis (Commi 1 / 2 / 3)

1. Food Preparation & Cooking: o Prepare and cook food to the required standards and within the prescribed time limits. o Follow recipes accurately, ensuring consistency in taste, texture, and presentation. o Cook, assemble, and plate food according to established recipes, maintaining portion control. 2. Station Maintenance & Organization: o Maintain cleanliness and organization of the assigned station during service. o Set up and break down the kitchen stations as per the daily requirements. o Ensure all tools and equipment are functioning and properly sanitized. 3. Quality Control: o Ensure that food is cooked according to P.F. Chang’s standards in terms of quality and presentation. o Ensure the proper cooking temperature and seasoning of dishes. o Keep track of stock levels at the station and communicate needs for supplies to the Sous Chef. 4. Teamwork & Collaboration: o Work with the kitchen team to ensure smooth, efficient service. o Assist other team members during peak service times, such as helping with plating or prep. 5. Cleanliness & Hygiene: o Maintain strict hygiene and cleanliness in accordance with food safety protocols. o Clean work areas and equipment according to the kitchen cleaning schedule. 6. Food Safety Compliance: o Follow food safety and hygiene guidelines at all times. o Ensure the safe handling, storage, and disposal of food. Competencies and Requirements: • Skills: o Strong knowledge of cooking techniques and methods. o Ability to work under pressure and in a fast-paced environment. o Ability to follow recipes and instructions with precision. • Experience: o At least 1 year of experience as a Line Cook or similar role in a fast-paced kitchen environment. • Personality Traits: o Strong attention to detail and time management skills. o Ability to work independently and as part of a team. o Passion for food and cooking.