Commis Chef (225-622)

A Commis Chef plays an essential role in the kitchen brigade, serving as a vital support system for senior chefs while honing their culinary skills and knowledge. Working under the supervision of a Chef de Partie or Sous Chef, a Commis Chef helps prepare and present dishes with precision and enthusiasm. This position serves as an entry-level role, providing an excellent opportunity for those looking to build a solid foundation in culinary arts. The role requires a keen attention to detail, a passion for cooking, and the dedication to advance one's culinary career. With opportunities to learn and grow in various cooking techniques and kitchen operations, a Commis Chef is on the path to becoming a proficient and versatile chef.

Responsibilities

• Assist in the preparation and service of all sections in the kitchen.
• Ensure ingredients are prepared and ready according to recipes and menus.
• Maintain a clean, organized work environment in compliance with hygiene standards.
• Support senior chefs with daily culinary tasks and food preparation.
• Contribute to the creativity and presentation of menu items and specials.
• Receive and correctly store kitchen deliveries, checking for quality and completeness.
• Assist in menu planning and development by providing feedback and ideas.
• Operate kitchen equipment safely and efficiently under supervision.
• Adhere to all food hygiene and safety standards and regulations.
• Participate in training and development opportunities to enhance culinary skills.
• Help minimize kitchen waste by practicing efficient food storage and preparation.
• Comply with restaurant's service standards and procedures consistently.

Requirements

• Previous experience in a kitchen environment is highly desirable.
• Passion for cooking and a strong desire to learn and grow.
• Basic understanding of various cooking methods and techniques.
• Ability to work in a fast-paced environment and under pressure.
• Attention to detail and commitment to food quality and presentation.
• Willingness to work flexible hours, including evenings and weekends.
• Excellent teamwork skills and good communication with kitchen staff.
• Formal culinary training or relevant qualification would be advantageous.