Commis Chef

Roles and responsibilities

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
Knowledge of best cooking practices with experience in European cuisine
Culinary school diploma or qualification from a culinary school
At least 1 - 2 years of experience cooking in a well-established restaurant or full-service hotel
1. Food Preparation:
Preparing ingredients for cooking, such as chopping vegetables, measuring portions, and cleaning or marinating items.
Assisting in the mise en place (setting up) for kitchen stations before service, which includes organizing ingredients and equipment.
Cooking basic dishes or components of dishes, depending on the section of the kitchen (e.g., grill, pastry, sauces).
Ensuring food quality: Making sure that food is prepared according to the standards of the restaurant, including flavor, presentation, and portion size.
2. Kitchen Assistance:
Assisting more senior chefs with cooking tasks, such as sautéing, grilling, or frying, while following the established recipes and procedures.
Monitoring cooking times to prevent overcooking or undercooking, ensuring that each dish meets the desired standards.
Cleaning workstations after preparation and cooking, keeping a tidy and organized kitchen area throughout the shift.
Plating dishes: Helping to assemble and plate food with precision to meet the presentation standards.
3. Maintaining Food Safety and Cleanliness:
Following health and safety regulations, including proper food handling, storage, and sanitation practices to prevent contamination.
Cleaning kitchen equipment, utensils, and workstations after use to maintain hygiene and organization.
Ensuring that food is stored at the correct temperature and using FIFO (first in, first out) procedures for managing ingredients and perishables.

Desired candidate profile

Assisting with Inventory and Stock Management:

• Checking inventory levels for ingredients and supplies, reporting any shortages or items that need restocking to senior chefs.
• Assisting with stock rotation and ensuring that food is stored and labeled correctly to prevent waste.
• Maintaining cleanliness in storage areas, ensuring dry goods, perishables, and utensils are organized and safe.

Skills and Qualities Required:

• Basic Cooking Knowledge: A good understanding of culinary techniques and ingredients, which can be developed on the job.
• Attention to Detail: Ensuring food is prepared to the correct specifications in terms of taste, presentation, and portion size.
• Organization Skills: The ability to maintain an organized work area, especially during busy times when multitasking is necessary.
• Time Management: Working efficiently to meet deadlines, especially during peak service hours.
• Teamwork: Ability to work well with others in a high-pressure, fast-paced environment, as kitchens require close coordination between all team members.
• Physical Stamina: Standing for long periods, working with hot equipment, and performing repetitive tasks require physical endurance.
• Adaptability: Ability to learn quickly, adapt to new tasks, and be open to feedback.
• Creativity: While not as experienced as senior chefs, a commis chef should show enthusiasm for exploring new techniques and contributing ideas.
• Good Communication: Clear communication with other kitchen staff to ensure smooth service and efficient work processes.