Bakery Commis Chef

Roles and responsibilities

1. Culinary Skills

• Food Preparation: Proficient in basic food prep tasks such as chopping, slicing, dicing, and marinating.
• Cooking Techniques: Understanding basic cooking methods like boiling, grilling, roasting, baking, frying, and sautéing.
• Recipe Execution: Following recipes and kitchen procedures accurately, ensuring consistency and quality in the dishes served.

2. Knife Skills

• Precision Cutting: Mastering the safe and efficient use of knives for different types of food preparation, including vegetables, meats, and fish.
• Mise en Place: Preparing ingredients ahead of time (prepping and organizing ingredients) to ensure smooth kitchen operations during service.

3. Time Management

• Efficient Multitasking: Being able to handle multiple tasks at once, such as preparing food, cleaning, and assisting other team members.
• Meeting Deadlines: Ensuring that food is prepared and ready on time during high-pressure situations, particularly during busy meal periods.
• Punctuality: Arriving on time for shifts and being ready to work, as timing in the kitchen is critical.

4. Cleanliness and Hygiene

• Food Safety: Knowledge of proper food handling techniques, storage, and temperatures to prevent contamination and ensure food safety.
• Sanitation: Maintaining cleanliness in the kitchen, ensuring that workstations, tools, and equipment are kept clean and sanitized.
• Health and Safety Compliance: Adhering to all kitchen safety regulations, including safe handling of knives, hot surfaces, and equipment.

5. Teamwork and Communication

• Collaboration: Working effectively with other chefs, kitchen staff, and front-of-house employees to ensure smooth service.
• Clear Communication: Communicating effectively with your team, especially when passing on instructions or when handling orders.
• Adaptability: Being flexible and willing to take on different roles or tasks within the kitchen, such as helping with cleaning or managing inventory.

6. Attention to Detail

• Presentation: Ensuring dishes are presented neatly and consistently, following plating guidelines and high standards of quality.
• Taste and Consistency: Checking food quality to ensure flavors and textures meet the restaurant’s standards.
• Ingredient Quality: Selecting the best ingredients for dishes and ensuring they are handled and stored properly.

7. Creativity

• Innovative Thinking: Bringing creativity to food preparation, presentation, and potential menu ideas while adhering to the restaurant’s theme and standards.
• Learning and Experimenting: Willingness to learn new cooking techniques and experiment with new ingredients and dishes under the guidance of senior chefs.

Desired candidate profile

The Commis Chef is responsible for carrying out the production of all menu items, preparing the required mise-en-place, and ensuring the proper handling and storage of food

ROLE PROFILE

• Prepare menu items or substitute items.
• Ensure proper portion, arrangement, and food garnish.
• Maintain food logs.
• Monitor the quality and quantity of prepared food.
• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
• Follow all company’s safety and security policies and procedures.
• Communicate assistance needed during busy periods.
• Knowledge of allergens in different types of food.
  

Requirements

• High school diploma or equivalent.
• 2 years of related culinary experience at restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations.
• Experience working with high volume production.
• Highly organized with strong multitasking skills.
• Adapt in a multicultural environment.
• English (Full professional proficiency - Required).