Kitchen Cook

Roles and responsibilities

Like all members of the kitchen team, the Commis Chef must maintain high standards of health andsafety, including personal hygiene. You will be responsible for producing the most creative and excellent dishes, ensuring that the guests expectations are exceeded and fully satisfied. The person in this position must beable to effectively communicate with other members of the kitchen team, this includes being able to gracefully receive constructive criticism as well aseffectively carry out orders. Additionally, a Commis Chef also needs to be able to remain calm while multi-tasking, as they are often called upon to carry out many different orders simultaneously in a brief amount of time. The Commis Chef is a part of the kitchen team, and as such must be able and willing to perform the basic tasks of food preparation and organization in the kitchen. This ability to create excellence in your own area of responsibility and to support others as they do the same is vital to the successful operation of the kitchen and to ensure the enjoyment of guests.
Food Preparation and Cooking: Prepare and cook dishes in the hot kitchen section, ensuring food is cooked to perfection according to the restaurant's recipes and standards.
Menu Execution: Follow daily menu items, special menus, and any dietary restrictions, ensuring consistency in taste, quality, and presentation.
Quality Control: Monitor food quality at every stage of preparation, ensuring dishes meet the establishment's quality standards, including texture, taste, and temperature.
Station Setup: Set up and organize the hot kitchen station before service, ensuring all ingredients and equipment are ready for a smooth service.
Timely Delivery of Orders: Cook and deliver food orders efficiently, working closely with the kitchen team to ensure orders are completed in a timely manner.
Food Plating and Presentation: Plate and present hot food items in an aesthetically pleasing manner that adheres to the restaurant's plating standards.

Desired candidate profile

High School degree
Previous experience in a Food & Beverage/Restaurant operations role
Passion for teamwork
Excellent guest service skills
Knowledge of basic preparation, presentation and preservation of food
Basic knowledge of hygiene and safety procedures
Culinary Expertise: Proven experience in a professional kitchen, particularly in the hot kitchen section (e.g., grill, sauté, fry, oven).
Technical Cooking Skills: Ability to cook and prepare a variety of hot dishes, such as grilled meats, roasts, pasta, sauces, soups, and vegetables, while maintaining consistent quality.
Attention to Detail: Ability to follow recipes and instructions precisely, ensuring the proper use of ingredients, cooking methods, and plating techniques.
Time Management: Strong ability to prioritize tasks, multitask efficiently, and ensure that food orders are prepared and delivered on time during busy service periods.
Team Collaboration: Strong interpersonal skills for effective collaboration with other kitchen staff, including chefs, line cooks, and kitchen assistants, to create a smooth and efficient workflow.
Problem Solving: Ability to handle challenges or changes during service (e.g., last-minute special requests, ingredient shortages) with professionalism and flexibility.
Knowledge of Kitchen Equipment: Familiarity with hot kitchen equipment, such as ranges, grills, ovens, fryers, and specialized tools (e.g., thermometers, timers).
Cleanliness and Organization: Strong organizational skills to maintain a clean, orderly, and efficient workstation, minimizing waste and ensuring food safety.
Food Safety Knowledge: Deep understanding of food safety and hygiene standards, including handling raw ingredients, temperature control, and proper storage practices.