Commis Chef

Roles and responsibilities

Learning and practicing various cooking methods under the supervision of senior chefs
Regularly cleaning and sanitizing kitchen tools, utensils, and equipment.
Performing tasks as directed by senior chefs, such as Sous Chef or Chef de Partie, to help in meal preparation.
Helping to receive, check, and store deliveries of fresh food and supplies.
Observing and participating in different sections of the kitchen to gain comprehensive knowledge.
1. Food Preparation
Ingredient Preparation: Prepare ingredients such as chopping vegetables, marinating meats, and measuring out ingredients.
Mise en Place: Organize and set up workstations with the necessary tools, ingredients, and equipment for efficient cooking.
Assist with Cooking: Work under the direction of senior chefs to assist in cooking dishes and following recipes accurately.
Support Specific Stations: Depending on the kitchen structure, a Commis Chef may be assigned to specific stations (e.g., grill, pastry, or sauces) where they focus on preparing a particular aspect of the dish.
2. Cooking and Food Production
Cooking Techniques: Learn and apply basic cooking techniques such as grilling, boiling, frying, roasting, and baking, under the guidance of more experienced chefs.
Assisting in Plating: Help in assembling and plating dishes according to the restaurant’s standards, ensuring proper presentation.
Consistency: Ensure that dishes are consistent in quality and portion size.
3. Maintaining Kitchen Hygiene and Cleanliness
Kitchen Cleaning: Follow proper hygiene and safety protocols to maintain cleanliness and sanitation in the kitchen. This includes cleaning work surfaces, utensils, equipment, and disposing of waste.
Cleaning Stations: Ensure that the assigned workstations are kept clean and organized at all times, both during and after food preparation.
Health and Safety: Adhere to health and safety regulations to prevent cross-contamination, accidents, and injuries.
4. Stock and Inventory Management
Stock Organization: Help organize and store food products in the kitchen, following correct storage guidelines to maintain freshness and prevent waste.
Inventory Assistance: Assist with stocktaking and ensure that the kitchen has all the necessary ingredients and equipment for daily operations.
Waste Control: Minimize food waste and ensure that ingredients are used efficiently.

Desired candidate profile

Proven experience in a Commis Chef role with excellent use of various cooking methods, ingredients, equipment and hygiene standards
Ability to multitask with good time management and work efficiently under pressure
Culinary school diploma or qualification from a culinary school
Culinary Knowledge: Basic understanding of cooking techniques, food safety, and kitchen operations.
Attention to Detail: Ability to follow recipes accurately and ensure that food is prepared to the highest standard.
Time Management: Ability to work quickly and efficiently, especially during busy service periods.
Physical Stamina: Ability to stand for long periods, lift heavy items, and work in a fast-paced environment.
Teamwork: Ability to work well within a team, follow instructions, and contribute to a positive kitchen environment.
Passion for Cooking: A strong interest in learning about food and cooking techniques, with a willingness to develop culinary skills.
Hygiene and Cleanliness: A commitment to maintaining a clean, organized, and safe working environment in the kitchen.
Communication Skills: Ability to communicate clearly with colleagues and senior chefs to ensure tasks are completed efficiently.