JOB PROFILE CHART FOR : i COMMIS LEVEL 1

ii DEMI CHEF LEVEL 2

iii CHEF DE PARTIE LEVEL 3

DUTY
TASK
HANDLE FOOD COLLECT ORDERED FOOD
SORTITEMS
OUT FOOD STORE FOOD ITEMS PREPARE VERIFY FOOD ITEMS
ITEMS ITEMS REQUISITION FORMS HANDLING

01 01.01 L1 01.02 L2 01.03 L2 01.04 L3 01.05 L3

PERFORM COOKING CARRY OUT MOIST HEAT

CARRY
COOKING
OUT DRY HEAT CARRY
COOKING
OUT DRY AND VERIFY COOKING
METHODS MOIST HEAT METHOD
COOKING PERFORMANCE

02 02.01 L1 02.02 L1 02.03 L2 02.04 L3

PRODUCE BREAKFASTPREPARE JUICES PREPARE EGG PREPARE LOCAL PREPARE VERIFY BREAKFAST
DISHES DISHES INTERNATIONAL PRODUCTION
DISHES

03 03.01 L1 03.02 L1 03.03 L1 03.04 L2 03.05 L3

PRODUCE STOCKS PREPARE WHITE PREPARE BROWN PREPARE LOCAL PREPARE VERIFY STOCKS AND
AND SOUPS STOCKS STOCKS SOUPS INTERNATIONAL SOUPS PRODUCTION
SOUPS

04 04.01 L1 04.02 L1 04.03 L1 04.04 L2 04.05 L3

PRODUCE PREPARE SALAD PREPARE COLD PREPARE SEAFOOD PREPARE MEAT PREPARE HORS VERIFY APPETIZERS
APPETIZERS APPETIZERS SAUCES AND APPETIZERS APPETIZERS D'OUEVRES AND PRODUCTION
DRESSINGS CANAPES

05 05.01 L1 05.02 L1 05.03 L2 05.04 L2 05.05 L2 05.06 L3

PRODUCE SAUCE PREPARE

INTERNATIONAL HOT
SAUCES

06 06.01 L2
PRODUCE RICE PREPARE PREPARE PLAIN RICE PREPARE PREPARE GLUTINOUS PREPARE VERIFY RICE DISHES
DISHES PORRIDGE/CONGEE COMPRESSED RICE RICE FLAVOURED RICE PRODUCTION

07 07.01 L1 07.02 L1 07.03 L2 07.04 L2 07.05 L2 07.06 L3

PRODUCE PREPARE LOCAL PREPARE LOCAL PREPARE PASTA VERIFY FARINACIOUS

FARINACIOUS FRIED NOODLE NOODLE DISHES DISHES DISHES PRODUCTION
DISHES DISHES WITH GRAVY

08 08.01 L1 08.02 L2 08.03 L2 08.04 L3

PRODUCE MAIN PREPARE PREPARE POULTRY PREPARE SEAFOOD PREPARE MEAT PREPARE VERIFY MAIN
COURSES VEGETABLE DISHES DISHES DISHES DISHES VEGETARIAN DISHES COURSES
PRODUCTION

09 09.01 L1 09.02 L1 09.03 L2 09.04 L2 09.05 L2 09.06 L3

PRODUCE PREPARE CUT PREPARE LOCAL PREPARE PREPARE YEAST VERIFY DESSERT
DESSERTS FRUITS DESSERTS INTERNATIOANL BASED PRODUCTS PRODUCTION
DESSERTS

10 10.01 L1 10.02 L1 10.03 L2 10.04 L2 10.05 L3

HANDLE CATERING SET-UP BUFFET SET-UP SET MEALS SET-UP ACTION VERIFY CATERING
ACTIVITIES DISPLAYS AND STALL ITEMS ACTIVITIES
DISHES

11 11.01 L1 11.02 L2 11.03 L2 11.04 L3

PERFORM PREPARE WORK CONDUCT ON THE ENSURE QUALITY ENSURE STAFF CO-ORDINATE MAINTAIN
SUPERVISORY SCHEDULES JOB TRAINING CONTROL DISCIPLINE SECTION MEETINGS DOCUMENTATION
FUNCTIONS

12 12.01 L3 12.02 L3 12.03 L3 12.04 L3 12.05 L3 12.06 L3