Commis Chef

SUMMARY:
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POSITION INFO:

Job Overview:
A Commis Chef is a crucial position in a professional kitchen, responsible to assist in the preparation and cooking of food items in various sections of the kitchen. They work under the guidance of the Sous Chef or Chef de Partie and play a crucial role in the food production and smooth kitchen operations.

Key Responsibilities:

• Food Preparation: Assisting in the preparation of ingredients, mise en place, and cooking of dishes according to the recipes and standards set by the senior chefs.
• Station Support: Supporting the Chef de Partie or station chefs in the smooth operation of their section, including plating dishes, garnishing, and ensuring timely service.
• Learning and Development: Learning and honing cooking techniques, knife skills, and kitchen procedures under the guidance of more experienced chefs.
• Kitchen Organization: Maintaining cleanliness and organization in the kitchen, including cleaning workstations, equipment, and storage areas.
• Assistance in Menu Execution: Helping to execute menu items, specials, and orders
  during service periods while following proper portion control and presentation
  guidelines.
• Quality Control: Ensuring that all dishes are prepared to the highest standards of quality, flavour, and consistency.
• Adherence to Health and Safety Standards: Following food safety and sanitation protocols to maintain a clean and safe working environment.
• Assistance in Inventory Management: Assisting in stock rotation, labelling, and inventory control within their section of the kitchen.
• Team Collaboration: Working collaboratively with other members of the kitchen team
  to ensure smooth operation during service and effective communication in a fast-paced environment.

Experience:

• Grade 12 certificate or equivalent qualification
• Culinary Arts certificate or Diploma and advantage.
• Proven track record of working in a hotel kitchen