Commis Chef (225-812)

A Commis Chef is a critical role within the kitchen brigade, providing essential support to senior culinary staff and playing a pivotal part in food preparation and cooking. This is an entry-level position ideally suited for individuals keen to learn the ropes of a professional kitchen, aiming to develop their skills under the guidance of seasoned chefs. The Commis Chef is responsible for contributing to the high standards of food quality and hygiene within the kitchen. Working across various kitchen sections, you will have the opportunity to gain hands-on experience and broaden your culinary expertise. This role requires enthusiasm, a strong work ethic, and a passion for cooking, as well as the ability to work well under pressure in a fast-paced environment. As a Commis Chef, your goal is to provide critical support to the kitchen team and help ensure the smooth operation of kitchen services.

Responsibilities

• Assist senior chefs in food preparation tasks, including chopping, peeling, and slicing.
• Maintain high standards of hygiene and cleanliness in the kitchen area.
• Ensure all kitchen equipment is clean and ready for use at all times.
• Follow recipes and presentation specifications as instructed by the head chef.
• Assist in the management and organization of kitchen inventory and supplies.
• Complete daily checks of all produced dishes in accordance with food safety standards.
• Participate in regular quality control checks to ensure consistent food quality.
• Prepare and properly store food items in assigned kitchen sections.
• Work with the team to accommodate special requests and dietary needs from guests.
• Adapt to different sections of the kitchen as required by the head chef.
• Contribute to positive energy and teamwork, ensuring a harmonious kitchen environment.
• Assist in the plating and garnishing of dishes as instructed.

Requirements

• Proven experience in a similar role is advantageous but not essential.
• Passion for cooking and a keen interest in the culinary arts.
• Basic understanding of food safety regulations and kitchen hygiene practices.
• Strong organizational skills and the ability to multitask efficiently.
• Ability to work effectively as part of a team in a fast-paced kitchen.
• Excellent communication skills and a desire to learn from senior chefs.
• Availability to work weekends, evenings, and public holidays as required.