Commi 3

Job Description: Commis Chef (1/2/3)

Job Title: Commis Chef

Department: Food & Beverage

Reports to: Chef De Partie / Sous Chef

Profile: A diploma or certification in Culinary Arts or a related field is preferred. Food safety certification or HACCP certification is often required. Experience in a similar kitchen leadership role is a must.

Pleasing personality

Good training skills

28 to 40 years old

Previous experience within the restaurant industry is essential.

Experience: Minimum 1-5 year in a similar position

Job Title: Commis Chef (1/2/3)

Job Overview:

The Commis Chef is an entry-level position in the kitchen, responsible for assisting with food preparation and supporting the kitchen team in various tasks. This role provides an opportunity for culinary apprentices or beginners to learn and develop their skills under the guidance of more experienced chefs. The Commis Chef plays a crucial role in maintaining kitchen cleanliness, organization, and assisting with the preparation and cooking of dishes.

Key Responsibilities:

1. Food Preparation:

   • Assist in the preparation of ingredients for various dishes according to the kitchen’s recipes and standards.

   • Follow instructions from senior chefs regarding food prep, cooking techniques, and presentation.

   • Help with washing, peeling, and chopping vegetables, fruits, and other ingredients as required.

   • Prepare basic ingredients such as stocks, sauces, dressings, or garnishes as directed.

2. Station Support:

   • Work at assigned cooking stations, including helping the Chef de Partie or other senior chefs with cooking, plating, and garnishing dishes.

   • Ensure that ingredients and supplies for your station are ready and stocked during service.

   • Assist in cleaning, organizing, and maintaining the workstations to ensure efficiency and safety during food preparation.

3. Maintaining Cleanliness & Organization:

   • Follow hygiene and sanitation protocols to keep your work area clean and organized.

   • Clean and sanitize kitchen equipment, utensils, and tools regularly throughout the day.

   • Assist in general kitchen cleaning tasks, including washing dishes, pots, and pans, as well as keeping the kitchen tidy and organized.

   • Ensure all food storage areas are clean and ingredients are stored properly.

4. Supporting the Kitchen Team:

   • Assist senior kitchen staff in food preparation during busy service times.

   • Ensure smooth coordination with other kitchen staff to ensure that orders are completed on time.

   • Follow the direction of the Chef de Partie, Sous Chef, and Head Chef to ensure consistency in the food preparation process.

   • Take responsibility for small tasks like organizing ingredients, making sure everything is in place, and contributing to the overall workflow.

5. Learning & Development:

   • Take every opportunity to learn from senior kitchen staff, gaining hands-on experience in various cooking techniques and processes.

   • Stay informed about different kitchen roles, processes, and the types of food being prepared.

   • Take part in training and development activities to improve culinary skills and gain a broader understanding of the kitchen.

6. Health & Safety Compliance:

   • Adhere to food safety and hygiene regulations, including proper handling of food and maintaining cleanliness in the kitchen.

   • Follow proper procedures for the storage and handling of food to prevent contamination or spoilage.

   • Comply with all health and safety guidelines to ensure a safe working environment for the entire kitchen team.

7. Inventory & Stock Control:

   • Assist in the management of stock, including checking ingredients for freshness and proper storage.

   • Ensure that all food items are used efficiently and that kitchen stock is replenished in a timely manner.

   • Report any issues with food quality or shortages to senior staff to ensure there is no disruption to kitchen operations.

8. Support during Service:

   • Be actively involved in service, helping to prepare and finish dishes quickly and efficiently.

   • Ensure that plates are plated according to standards and that all orders are complete before they leave the kitchen.

   • Communicate with senior chefs and kitchen staff to ensure smooth delivery of orders.

Skills & Qualifications:

• Basic culinary knowledge and a passion for cooking.

• Previous experience in a kitchen (internships or entry-level positions) is a plus but not required.

• Ability to work in a fast-paced and demanding environment.

• Good attention to detail, especially in food preparation and presentation.

• Strong work ethic, punctuality, and a willingness to learn and improve.

• Excellent communication and team collaboration skills.

• Basic understanding of food safety, hygiene, and sanitation standards.

The Commis Chef is a foundational position within the kitchen, offering the opportunity to learn and grow under the guidance of more experienced chefs. This role requires enthusiasm, a willingness to learn, and the ability to assist the kitchen team with daily food preparation and service tasks. A Commis Chef plays a critical role in ensuring the kitchen operates efficiently and maintains high standards of cleanliness and food quality.

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• It is a Full Time Cook / Chef job for candidates with 6 months - 2 years of experience.