Commis Chef
fulltime_permanent mid_levelJob Overview
The main purpose: To assist the Demi Chef de Partie with preparation, cooking, and storage of all food items in the allocated kitchen (i.e. be it the pastry, cold or hot kitchen). Must be knowledgeable about the section of the kitchen they are responsible for. Must adhere to all Health & Safety HACCP and Food Safety regulations. Must demonstrate and maintain high levels of customer service that consistently exceeds the expectations of our guests.
Reporting to the: Demi Chef de Partie
Key responsibilities will include but are not limited to:
Management of the Kitchen Operation
Ensure all the mis-en-place is prepared on time and kept fresh.
Responsible for the cooking of the food.
Ensure have all the required resources and supplies (e.g. knives, boards, spices, vegetables etc.) at the cooking stations.
Ensure all food is prepared as per the approved menu and per set standards.
Ensure all food preparation stations are kept clean and staff in the kitchen are adhering to hygiene and health standards.
Assist the Demi Chef de Partie in preparation and checking for health and hygiene in the kitchen.
Report any arising problems or complaints to the Demi Chef de Partie.
Ensure that all HACCP regulations are adhered to and documents are completed correctly and filed in the correct files e.g. temperature log sheets, personal hygiene log sheet etc.
Maintain a positive and professional approach with co-workers and customers.
Basic knowledge of best cooking practices.
Report any maintenance issues to the Demi Chef de Partie.
2. Inventory Management
Manage the operating equipment used within the respective allocated kitchen station.
Ensure only clean and safe equipment (no chips on the plates etc.) is used all the time.
To monitor stock movement and be responsible for requesting for additions for their section when running out.
Keep the necessary record of breakages and losses and report to the Demi Chef de Partie.
Ensure minimum kitchen wastage.
Make sure that all the OE (Kitchen smalls) are handed to stores before staff sign out.
Make sure that storerooms are packed neatly.
Manage all kitchen equipment and report all broken or non-functional equipment to the Demi Chef de Partie.
Comply with CTICC standard operating procedures.