Commis Chef

Objective:

This role is an integral part of the culinary team and is responsible to assist senior chefs in preparing and cooking food, ensuring high standards of hygiene and cleanliness, and maintaining a well-organized kitchen environment learning and executing basic cooking techniques while supporting the overall kitchen operations.

Key Result Areas: (What are the critical accountabilities of the job? Write in bullet points and focus on the results that are expected from the job. In each statement (eight to ten in total), please indicate what must be done, within which area or framework, and with what end results.

Reference should be made to contribution to business strategy, planning, budgeting, operations, team leadership, team contribution, challenges, attitude for decision making etc.

Against each area of responsibility, mention for the end result i.e. mention the key indicators to track performance.

1. To demonstrate excellent product knowledge of all food and ensure all tasks assigned by superiors are completed.

To ensure that all mise-en place is correctly prepared prior to commencing of service.

To ensure that the quality levels of kitchen production and presentation is always maintained at its highest level.

To ensure the kitchen stations, fixed assets and equipments are well maintained and cleaned as per required standards.

To maintain the highest level of personal hygiene and always grooming as per Standard Operating Procedures (SOP).

To ensure that a safe, hygienically fit working environment is always maintained and reports any concerns or faults immediately to the immediate supervisor.

To attend all training carried out by the Training Department and demonstrate a willingness to learn new cooking techniques and methods.

Collaborate with the team, maintain excellent communication and assist in training and mentoring new kitchen staff as needed.

To attend daily briefings to enhance knowledge and stay up to date.

Keep track of inventory levels, minimize food waste by using ingredients efficiently and report shortages or excesses to the senior chefs.

Knowledge, Skills, and minimum experience: (What does it take to deliver the Key Result Areas in terms of knowledge/qualification, specific experience, technical and /or management skills, etc.? This should be based on the requirements for the job and should not be confused with the actual qualification & experience of the current incumbent).

Education Qualification:

• High School Diploma/ Certificate in Food/ Hospitality Diploma or equivalent qualification.
• Certificate courses (preferred but not mandatory).

Work Experience:

• Years of Experience: Overall 2 years with 1 year of experience in the food & beverages industry is preferred.
• Area of Experience: Food & Beverages, Culinary experience.

Technical Skills (Role Specific):

• Basic communication skills.
• Attention to detail.
• Customer Focused.
• Teamwork and Collaboration
• Ability to stand for long periods and lift heavy objects.