Commi Chef 2 - 28996

Overview:

Key Responsibilities:

• Assist in the preparation of ingredients for menu items
• Support the senior chefs in meal preparation
• Follow food safety and sanitation procedures
• Contribute to maintaining kitchen inventory and supplies
• Execute cooking tasks as directed
• Adhere to standardized recipes and portion sizes
• Ensure a clean and organized kitchen environment
• Collaborate with kitchen staff to maintain high culinary standards
• Assist in food presentation and plating
• Contribute to menu planning and development
• Adhere to all company policies and procedures
• Participate in kitchen equipment maintenance and cleaning
• Support in training and mentoring junior kitchen staff
• Contribute to maintaining a positive and professional kitchen culture
• Follow instructions from senior chefs to meet kitchen goals and targets

Required Qualifications:

• Proven experience in a professional kitchen environment
• Culinary degree or relevant certification is preferred
• Knowledge of food safety and sanitation regulations
• Ability to work collaboratively in a team setting
• Understanding of different cooking techniques and methods
• Strong communication skills and ability to follow instructions
• Ability to work efficiently in a fastpaced kitchen environment
• Attention to detail and precision in culinary tasks
• Flexibility to work in shifts and adapt to changing schedules
• Passion for learning and growing in a culinary career
• Ability to maintain a clean and organized work area
• Basic understanding of kitchen equipment and tools
• Physical endurance to stand for long periods and lift heavy objects
• Commitment to upholding high culinary standards
• Positive attitude and willingness to take on new challenges

inventory management,sanitation procedures,food safety,cooking,culinary standards,physical endurance,menu planning,precision,teamwork,mentoring,positive attitude,training,cooking techniques,kitchen equipment maintenance,time management,culinary skills,organization,attention to detail,menu development,food preparation,upholding standards,flexibility,communication