Commis Chef

Key Responsibilities:

• Food Preparation: Prepare and cook basic food items, including vegetables, meats, and sauces, under the guidance of senior chefs.
• Mise en Place: Prepare mise en place (preliminary food preparation) for cooks and chefs, ensuring all ingredients are readily available for service.
• Kitchen Maintenance: Maintain a clean and organized work area, ensuring compliance with hygiene and safety standards.
• Inventory Management: Assist in maintaining inventory of kitchen supplies and ingredients.
• Order Fulfillment: Assist in fulfilling food orders efficiently and accurately.
• Teamwork: Work collaboratively with other kitchen staff to ensure smooth and efficient kitchen operations.
• Learning and Development: Continuously learn and develop culinary skills, observing and assisting senior chefs.
• Adherence to Standards: Follow standardized recipes and procedures to maintain consistent food quality.

Skills and Qualifications:

• Basic Culinary Skills: Knowledge of basic cooking techniques, including knife skills, sautéing, grilling, and basic sauce preparation.
• Hygiene and Safety: Strong understanding of food safety and hygiene practices, including proper food handling and storage.
• Communication and Interpersonal Skills: Ability to communicate effectively with colleagues and supervisors.
• Physical Stamina: Ability to stand for long periods and work in a fast-paced environment.
• Teamwork: Ability to work effectively as part of a team and contribute to a positive work environment.
• Learning Agility: Eagerness to learn new skills and improve culinary abilities.

Reports to: Demi Chef de Partie (DCDP) / Chef de Partie (CDP)