Commis Chef

Job Summary:

A Commis Chef assists in the preparation cooking and presentation of dishes within a specific section of the kitchen. They are responsible for ensuring high standards of hygiene food quality and kitchen operations. The commis chef learns and practices new culinary techniques and skills under the guidance of senior chefs.

Key Responsibilities:

1. Food Preparation:
   

   • Assist in the preparation and cooking of food items as directed by the Chef de Partie or senior chefs.
     
   • Follow recipes and presentation standards to ensure consistency in quality and presentation.
     

2. Cooking and Plating:
   

   • Cook and assemble dishes according to established recipes and guidelines.
     
   • Plate dishes in an aesthetically pleasing and accurate manner.
     

3. Kitchen Operations:
   

   • Maintain a clean and organized workstation at all times.
     
   • Ensure all kitchen equipment and tools are cleaned and properly stored after use.
     

4. Food Safety and Hygiene:
   

   • Adhere to all food safety and hygiene standards and regulations.
     
   • Assist in the cleaning and sanitization of the kitchen including work surfaces floors and equipment.
     

5. Inventory Management:
   

   • Assist in receiving and storing deliveries ensuring proper stock rotation and storage.
     
   • Monitor stock levels and report shortages or needs to the Chef de Partie or senior chefs.
     

6. Team Collaboration:
   

   • Work closely with other kitchen staff to ensure efficient workflow and timely service.
     
   • Follow instructions from senior chefs and provide support as needed.
     

7. Learning and Development:
   

   • Continuously learn and develop culinary skills and techniques.
     
   • Participate in training sessions and seek feedback to improve performance.
     

Qualifications:

• Education: Formal culinary training or a diploma in culinary arts is preferred.
  
• Experience: Prior experience in a professional kitchen is an advantage but not always required.
  
• Skills: Basic cooking skills knife skills and knowledge of food safety standards.
  
• Attributes: Strong work ethic attention to detail ability to work in a fastpaced environment willingness to learn and good communication skills.
  

Working Conditions:

• Environment: Professional kitchen often fastpaced and highpressure.
  
• Hours: May include early mornings late nights weekends and holidays.
  
• Physical Demands: Standing for extended periods lifting heavy items and working in a hot and noisy environment.