REPORTS TO: CDP/Sous/Head
To assist the Senior Chef on duty with
storage, preparation and cooking of all food items for the kitchen, whilst
adhering to all Health and Food Safety areas of “Due Diligence” as laid out by
management. To also demonstrate and help maintain high levels of service that
consistently exceeds the expectations of our members.
Commis Chef Duties and Responsibilities:
Assist and monitor food stocks
and stock movement.
Understand daily departmental
costs and how they influence profit and loss results.
Ensure minimum kitchen wastage.
Learn and record skills and
recipes from other members of the department.
Follow the cleaning schedules for
the kitchen and clean the section and other areas as directed.
Ensure stock is controlled and
rotated. Accept and store deliveries
Report any maintenance issues to
the Head Chef immediately.
Comply with all policies and
procedures to ensure that all-statutory regulations are observed.
Comply with the conditions of the
food hygiene policies.
To be flexible and willing to
help other departments at busy times if required.
11. Assists in manage
a day-to-day operation of the kitchen.
12. Apply culinary
skills to prepare meals, with flavour, ingredients, temperature, presentations
and quality consistent with standards and guest expectations.
13. Abide to all
Creative and innovative.
Good knowledge of
food and beverage.
to all operational aspects.
Eager to learn.
Hotel Management/culinary/catering - Diploma or Degree
Any graduate with past experience as Commis chef
Commis I: Will be the most
experienced commis within the kitchen brigade. An understanding of the sections
and will oversee the rest of the commis chefs within the brigade – 5+ years
Commis II: 2-
5 years in Kitchen
Commis III: Fresher or 1-2 years in Kitchen