Job Description

As a Commis Chef, you will be responsible for assisting the kitchen team with food preparation and ensuring the kitchen operates efficiently. This role involves working under the direction of senior chefs to prepare ingredients, cook food, and maintain high standards of hygiene and cleanliness in the kitchen.

Key Responsibilities:

• Food Preparation:
• Prepare ingredients for cooking (chopping vegetables, weighing ingredients, etc.).
• Assist with the mise en place (setting up workstations) before service.
• Assist in the preparation of basic sauces, stocks, soups, and other items as directed.
• Cooking:
• Cook food in line with the restaurant's recipes and standards.
• Follow instructions from senior chefs regarding food preparation and presentation.
• Monitor food quality during preparation and cooking, ensuring it meets the required standards.
• Kitchen Maintenance:
• Maintain cleanliness and organization of workstations.
• Ensure kitchen tools and equipment are cleaned and sanitized regularly.
• Dispose of kitchen waste according to health and safety guidelines.
• Stock and Inventory Management:
• Help with the receiving and storage of deliveries and ingredients.
• Keep track of stock levels and report low stock to senior chefs or kitchen managers.
• Assist with stock rotation to minimize food waste.
• Health & Safety:
• Adhere to health and safety regulations, including food safety standards.
• Practice proper handling, storage, and disposal of food and chemicals.
• Maintain proper personal hygiene and adhere to dress codes (e.g., chef's uniform, hair restraints).
• Collaboration:
• Work collaboratively with other kitchen staff to ensure efficient service during busy periods.
• Communicate effectively with senior chefs and kitchen colleagues to support smooth kitchen operations.
• Learning & Development:
• Actively participate in training sessions and workshops to develop culinary skills.
• Take direction and feedback from senior chefs to improve cooking techniques and knowledge.

Skills & Qualifications:

• Education: A formal qualification in Culinary Arts (e.g., a culinary diploma or apprenticeship) is often preferred but not always required.
• Experience: Prior kitchen or hospitality experience, particularly in a professional kitchen, is an advantage but not mandatory.
• Skills:
• Basic cooking techniques and knowledge.
• Ability to follow recipes and instructions.
• Strong attention to detail and cleanliness.
• Good communication and teamwork skills.
• Ability to work under pressure and in fast-paced environments.

Working Conditions:

• Shifts may vary, including early mornings, late nights, weekends, and holidays.
• Physical tasks may include standing for long hours, lifting heavy items, and working in a hot environment.

Job Type: Full-time