Commis Chef

A commis job description involves supporting senior chefs in daily kitchen operations, including food preparation, cleaning, and stock management. Responsibilities include preparing ingredients, assisting with cooking, maintaining high standards of hygiene, and following recipes and procedures to help create meals efficiently. Key responsibilities

• Food preparation: Wash, peel, chop, and cut ingredients like fruits and vegetables. Assist senior chefs with cooking and preparing dishes and sauces.
• Kitchen maintenance: Maintain a high standard of cleanliness and hygiene in your workstation and throughout the kitchen. Follow proper cleaning chemical usage and report any maintenance issues to a supervisor.
• Stock management: Receive deliveries, manage inventory, and ensure ingredients are properly stocked in refrigerators and freezers.
• Adherence to standards: Follow specifications and recipes provided by senior chefs. Maintain portion control and a high quality of output.
• Team support: Assist various station chefs as needed. Work efficiently and cooperatively with other team members.
• Learning and development: Learn essential culinary techniques and new recipes, with the goal of advancing your culinary skills.

Skills and qualifications

• Education: A high school diploma is often the minimum requirement, with a culinary arts diploma or formal apprenticeship being advantageous.
• Experience: Previous experience in a professional kitchen environment is beneficial, even if it's through on-the-job training.
• Technical skills: Good culinary skills, including knife skills and a solid understanding of food safety regulations, are essential.
• Personal attributes: Ability to work efficiently under pressure in a fast-paced environment. Good communication skills and a strong attention to detail are also important.

Job Type: Full-time