Pizza Chef

Roles and responsibilities

The Commis Pizza assists in the preparation and cooking of pizzas in a fast-paced kitchen environment. Working under the supervision of senior chefs, this role supports the pizza station by ensuring that all ingredients are prepared, pizzas are assembled correctly, and quality standards are maintained. The Commis Pizza is expected to learn and improve culinary skills related to pizza-making, while contributing to a clean, organized, and efficient kitchen.

Key Responsibilities:

• Assist in preparing and assembling pizza dough, sauces, toppings, and other ingredients according to menu specifications.
• Help in baking pizzas in the oven, ensuring that they are cooked to perfection with the right texture, color, and temperature.
• Ensure ingredients are stocked and prepared in advance; assist in cutting vegetables, meats, and other toppings as required for pizza preparation.
• Monitor the cooking process and ensure that pizzas are served fresh and meet the establishment’s quality standards.
• Follow food safety and hygiene practices to ensure a clean and safe kitchen environment. Regularly clean workstations, equipment, and utensils.
• Work as part of a team, assisting other kitchen staff and helping maintain efficient workflow in a busy environment.

Qualifications:

• Experience: Previous experience as a Commis pizza
• Skills: Basic knowledge of food preparation, good knife skills, and the ability to work in a fast-paced setting.
• Personal Qualities: Strong attention to detail, good communication, teamwork, time management skills, and a willingness to learn.

Desired candidate profile

• Food Preparation:

  • Assist in the preparation of ingredients for cooking, such as chopping vegetables, preparing meats, and measuring out ingredients.
  • Follow recipes and instructions from senior chefs to ensure that dishes are prepared correctly and consistently.
  • Pre-cook or prepare basic items like sauces, soups, salads, and garnishes under supervision.

• Cooking Assistance:

  • Help in the cooking process, especially during busy periods, by preparing food under the guidance of chefs de partie or head chefs.
  • Cook dishes to order, following specifications, and ensuring the quality and consistency of the food.
  • Maintain a clean, organized workstation to ensure smooth and efficient operations.

• Maintaining Kitchen Hygiene and Safety:

  • Ensure that all food preparation areas are clean, sanitized, and organized.
  • Wash and clean utensils, pots, pans, and cooking equipment after use.
  • Adhere to all health and safety regulations, including food safety standards, to ensure a safe kitchen environment.

• Stock Control and Inventory Management:

  • Assist in managing kitchen stock and supplies, including checking the quality and freshness of ingredients.
  • Ensure that food and ingredients are stored properly to prevent contamination and spoilage.
  • Report any issues with stock levels, damaged equipment, or shortages to senior kitchen staff.

• Assisting with Plating and Presentation:

  • Help with plating dishes, ensuring that food is presented attractively and according to the standards of the establishment.
  • Assist in garnishing plates with appropriate decorations, herbs, or other finishing touches.

• Learning and Development:

  • Take direction from more experienced chefs and ask questions to develop cooking skills and techniques.
  • Participate in kitchen training programs or workshops to improve cooking knowledge, knife skills, and understanding of kitchen operations.
  • Maintain a positive attitude and eagerness to learn, asking for feedback and striving to improve performance.

• Supporting Other Kitchen Roles:

  • Assist other members of the kitchen team as required, such as helping with cleaning, dishwashing, or other basic tasks during slower periods.
  • Be flexible and willing to work across different sections of the kitchen (e.g., pastry, grill, prep) to gain diverse culinary experience.

• Adhering to the Menu and Special Requests:

  • Ensure that food is prepared according to the restaurant’s menu and that special dietary requests or modifications are followed accurately.
  • Help with adjustments to the menu if there are shortages of ingredients or changes in availability.