Roles and responsibilities
Like all members of the kitchen team, the Commis must maintain high standards of health and safety, including personal hygiene. You will be responsible for producing the most creative and excellent dishes, ensuring that the guests expectations are exceeded and fully satisfied. The person in this position must be able to effectively communicate with other members of the kitchen team, this includes being able to gracefully receive constructive criticism as well as effectively carry out orders. Additionally, a Commis Chef also needs to be able to remain calm while multi-tasking, as they are often called upon to carry out many different orders simultaneously in a brief amount of time. The Commis Chef is a part of the kitchen team, and as such must be able and willing to perform the basic tasks of food preparation and organization in the kitchen. This ability to create excellence in your own area of responsibility and to support others as they do the same is vital to the successful operation of the kitchen and to ensure the enjoyment of guests.
Qualifications
- High School degree
- Previous experience in a Food & Beverage/Restaurant operations role
- Passion for teamwork
- Excellent guest service skills
- Knowledge of basic preparation, presentation and preservation of food
- Basic knowledge of hygiene and safety procedures
Desired candidate profile
1. Basic Pastry Knowledge
- A foundational understanding of pastry techniques, including dough preparation, mixing, baking, and decoration.
- Familiarity with pastry ingredients such as butter, sugar, flour, eggs, and chocolate, and how they interact to create different textures and flavors.
- Knowledge of dessert presentation and garnishing techniques to enhance the aesthetic appeal of dishes.
2. Attention to Detail
- Precision in following recipes and instructions to create high-quality pastries.
- Ensuring consistency in the presentation and quality of desserts, ensuring they meet established standards.
3. Organization and Time Management
- Ability to keep the pastry station organized, maintaining cleanliness and order while working in a fast-paced environment.
- Managing multiple tasks or orders at once, ensuring that all desserts are prepared and served on time.
4. Ability to Follow Instructions
- Taking direction from senior pastry chefs and being able to execute recipes and techniques as instructed.
- Adapting to specific instructions or modifications as needed for daily menus or special requests.
5. Teamwork and Collaboration
- Collaborating effectively with other kitchen staff, including chefs, other commis, and kitchen assistants, to ensure the kitchen runs smoothly.
- Contributing to a positive work environment by supporting colleagues and helping to meet kitchen goals.
6. Physical Stamina and Endurance
- Ability to stand for long periods of time, handle heavy equipment, and work in a hot kitchen environment.
- Endurance to keep up with the fast pace of kitchen work during busy hours.
7. Hygiene and Food Safety
- Knowledge of food safety regulations and the importance of hygiene in a professional kitchen.
- Ensuring that all pastry items are prepared, stored, and handled according to health and safety guidelines.
8. Creativity and Innovation
- Bringing creativity to the preparation and presentation of desserts, using available ingredients to produce unique, delicious products.
- Ability to adapt existing recipes or come up with new ideas to surprise and delight guests.
9. Dexterity and Manual Skills
- Skilled in working with delicate tools and equipment for precise pastry work, such as piping bags, molds, and pastry brushes.
- Ability to handle intricate tasks like decorating cakes, molding chocolates, and assembling plated desserts.