Chef Commissary

Roles and responsibilities

• Oversee Food Preparation and Production

  • Coordinate Bulk Preparation: Manage the preparation of large quantities of food in advance, which will be distributed to various kitchens or outlets. This could include prepped vegetables, sauces, stocks, and proteins.
  • Ensure Quality Control: Oversee the consistency and quality of food produced in the commissary. Ensure that all dishes meet the required standards of taste, presentation, and portion control.
  • Work with Menu Specifications: Ensure that all items are prepared in accordance with the menu specifications of various locations or outlets.
  • Batch Cooking and Packaging: Supervise the batch cooking of food and proper packaging for transportation to other kitchens or outlets, maintaining quality during storage and transit.

• Inventory and Stock Management

  • Order and Maintain Inventory: Manage the stock of ingredients, ensuring the commissary has all necessary items for food production. Keep track of inventory levels and order supplies as required.
  • Storage Management: Ensure that food is stored correctly, whether fresh, frozen, or dry, in accordance with food safety guidelines. Proper rotation of stock (FIFO – First In, First Out) to minimize waste.
  • Waste Management: Implement processes to minimize food waste and ensure that surplus food is utilized effectively.

• Staff Supervision and Training

  • Supervise Staff: Oversee a team of kitchen staff, including prep cooks, cleaners, and other culinary workers, ensuring they perform their duties efficiently and correctly.
  • Train and Mentor: Provide ongoing training to kitchen staff on proper food preparation techniques, hygiene standards, and best practices for maintaining a high-quality food supply.
  • Task Delegation: Assign specific tasks to staff members, ensuring that food production and preparation processes are completed on time and in an orderly fashion.

• Maintain Health, Safety, and Hygiene Standards

  • Hygiene and Cleanliness: Ensure that the commissary follows strict hygiene and sanitation standards. Regularly monitor cleanliness and ensure staff adhere to food safety regulations.
  • Compliance with Regulations: Ensure all food handling, storage, and preparation processes meet local food safety laws and standards, including proper labeling and handling of allergens.
  • Health and Safety: Oversee the safe use of kitchen equipment and ensure all staff are trained in food safety, sanitation, and emergency procedures.

Desired candidate profile

Proven experience in Chef de Partie role with excellent use of various cooking methods, ingredients, equipment and processes
Minimum 2 years work experience as Chef de Partie or 3-4 years as Demi Chef de Partie/Commis in a hotel or large restaurant with good standards
Preferably with experience in luxury international brands.
Qualification in Kitchen Production or Management will be an advantage
Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred
Strong Organizational Skills: The ability to manage multiple tasks and oversee a large-scale kitchen operation, including inventory management and staff scheduling.
Attention to Detail: A keen eye for detail in food preparation, presentation, and maintaining consistent quality in large batches of food.
Strong Leadership and Communication: Excellent leadership abilities to manage and motivate a team, along with clear communication skills to work with various teams across multiple kitchen outlets.
Problem-Solving Ability: Ability to address any issues that arise in food production, such as supply shortages, equipment malfunctions, or quality control problems.
Multitasking: Ability to oversee and manage several aspects of kitchen operations simultaneously, especially during high-demand periods.