Commis Chef (Continental) – Role & Responsibilities
Main Duties
- Station Support – Work under Chef de Partie on assigned station (sauce, grill, pantry, etc.) and follow the brigade hierarchy.
- Food Prep – Chop, slice, marinate, measure ingredients, and pre‑cook items as per standard recipes.
- Cooking & Plotting – Cook dishes to order, plate according to presentation standards, and maintain portion control.
- Quality Control – Ensure taste, texture, temperature, and hygiene meet kitchen standards.
- Cleaning & Sanitation – Keep workstations, tools, and equipment spotless; follow HACCP and safety rules.
- Inventory & Waste Management – Track usage of ingredients, report shortages, minimize waste.
- Team Collaboration – Communicate with senior chefs, take direction quickly, and support teammates during rush.
- Learning & Development – Pick up new techniques, menu items, and plating styles; aim for growth to Chef de Partie.