Commis I

Roles and responsibilities

Preparing ingredients, keeping inventory, taking charge in organizing and keeping a clean workspace, and properly presenting pastry items

To prepare and ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times under guidance from a senior chef.

To monitor stock movement and be responsible for ordering on your section.

Support the Demi Chef de Partie or Commis I in the daily operation and to ensure efficient operations and maintain exceptional culinary standards
Food Preparation:

Assist in Food Prep: Prepare ingredients for cooking, such as chopping vegetables, cutting meats, and portioning ingredients for dishes.
Cooking Assistance: Assist with cooking tasks under the guidance of the Chef de Partie, including basic cooking methods such as grilling, frying, baking, or boiling.
Follow Recipes: Prepare and follow recipes to ensure consistency and quality in food preparation.
Maintaining Kitchen Hygiene and Safety:

Kitchen Cleanliness: Keep the work area clean and organized, adhering to health and safety regulations.
Cleaning Equipment and Utensils: Clean and maintain kitchen tools, utensils, and cooking equipment after use.
Storage and Stock Management: Assist in the proper storage of ingredients, ensuring they are stored at the correct temperatures and labeled with appropriate dates.
Assisting with Mise en Place:

Mise en Place Preparation: Set up workstations with the necessary tools, utensils, and ingredients before service. This includes measuring out ingredients and preparing garnishes, sauces, and side dishes.
Organizing Ingredients: Organize and label ingredients according to recipes or meal orders to ensure the kitchen operates smoothly.
Cooking and Plating:

Assist with Plating: Help in arranging and presenting dishes according to the restaurant’s standards, ensuring that they are visually appealing.
Help with Cooking Techniques: Assist with basic cooking techniques, such as sautéing, poaching, steaming, or boiling under supervision.
Working in Different Sections:

Cross-Training: Rotate through various sections of the kitchen (e.g., hot kitchen, cold kitchen, pastry, etc.) to develop a broad understanding of kitchen operations.
Learning and Development: Learn from senior chefs, observe and practice cooking techniques, and develop culinary skills.
Assisting with Inventory and Stock Control:

Stock Rotation: Assist with inventory management, including stock rotation (FIFO – First In, First Out), and checking expiration dates.
Inventory Checks: Support senior chefs with inventory checks, reporting low stock, and maintaining appropriate stock levels.
Adhering to Health and Safety Regulations:

Food Safety Compliance: Ensure that all food preparation and cooking comply with food safety regulations, including proper handling, sanitation, and storage practices.
Workplace Safety: Follow all workplace safety guidelines to avoid accidents and injuries, including proper handling of sharp objects and hot equipment.

Desired candidate profile

• Basic Culinary Skills:

  • Knowledge of basic cooking techniques and an understanding of food preparation and kitchen operations.
  • Ability to follow recipes accurately to maintain consistency in dish quality.

• Attention to Detail:

  • A keen eye for detail, particularly in food presentation and portion control.
  • Ensuring food is prepared and presented according to the restaurant’s standards.

• Time Management and Multitasking:

  • Ability to work under pressure and manage multiple tasks simultaneously, especially during busy service periods.
  • Ability to prioritize tasks and complete work efficiently without sacrificing quality.

• Team Player:

  • Ability to work effectively as part of a team in a high-paced kitchen environment.
  • Willingness to assist colleagues and take on different tasks to ensure smooth kitchen operations.

• Communication Skills:

  • Good communication with colleagues, particularly senior chefs, to ensure instructions are clear and tasks are completed accurately.
  • Ability to ask questions and seek clarification when needed.

• Physical Stamina and Endurance:

  • The ability to work long hours, often standing for extended periods and performing physically demanding tasks.
  • Ability to handle the physical requirements of working in a busy kitchen, including lifting heavy pots, pans, and ingredients.

• Adaptability and Willingness to Learn:

  • Willingness to learn new techniques, ingredients, and cuisines as the role develops.
  • Ability to adapt to new work environments and different kitchen styles.