Commis Chef

Roles and responsibilities

Commis 1 accountable for supporting the process of all food preparations for AFG staff in the employee accommodation under the guidance of Sous Chef.

ACCOUNTABILITIES:

Preparation and inventory: Assist to cook all daily meals for employees in staff accommodation and provides catering for special occasions. Preparation of cutting, cooking, garnishing, or presentation of food. Ensure bread and pastry items as per the required standards of AFG group in respect to internal quality, suitable quantity as per the given staff numbers and per additional demand if any.

Operations: Assist and Operate kitchen equipment and maintain cooking temperatures as needed to ensure cooking to consistency and perfection.

Controls: Supporting the Sous Chef & Head Chefs in ensuring consistently high-quality food, taking part in stock rotation to ensure adequate replenishment on time and stock inventory items when required and make sure all ingredients best before dates are monitored.

Hygiene: Maintains a tidy appearance and personal hygiene to ensure compliance to set cleanliness and hygiene guidelines. Follow ADFCA guidelines on hygiene standards at all times.

Job Specific Information

Commis 1 will be assisting Demi chef and Head chef in preparation of food items, maintain the kitchen equipment and inventory.

Qualification (e.g. Academic Qualification, Certifications, Licenses)

Certification/Diploma in Cooking from a recognized culinary school

Secondary School Education Certificate.

Experience:

Minimum 1-2 years of experience as a Commis 1 in a catering outlet or a Hotel/restaurant environment

Desired candidate profile

1. Food Preparation

• Assisting in Meal Prep: Helping senior chefs with the preparation of ingredients, including washing, chopping, dicing, and measuring.
• Following Recipes: Accurately following recipes and instructions given by senior chefs to prepare dishes to the required standard.
• Prepping Ingredients: Preparing ingredients for cooking, such as marinating, seasoning, and portioning items like vegetables, meat, or fish.

2. Cooking and Plating

• Assisting with Cooking: Helping with the cooking process, such as frying, grilling, boiling, and baking, under the supervision of senior chefs.
• Plating Dishes: Ensuring that dishes are presented aesthetically, according to the restaurant’s standards, and helping with garnishing.

3. Kitchen Maintenance and Hygiene

• Maintaining Cleanliness: Keeping workstations and kitchen areas clean and organized at all times. This includes regularly cleaning surfaces, tools, and equipment.
• Complying with Food Safety Standards: Ensuring that food safety protocols and hygiene regulations are followed at all times, such as proper storage, handling, and disposal of food items.
• Dishwashing and Equipment Cleaning: Cleaning kitchen equipment such as knives, pots, and pans after use and assisting in maintaining an organized kitchen environment.