Commis Chef - Pastry Section

Job Overview

This role focuses on supporting the Food & Beverage department's smooth operation within company core processes, significantly impacting the overall experience delivery. It involves assisting in food preparation and basic cooking under senior chef supervision while rotating through various kitchen stations. Responsibilities emphasize maintaining hygiene standards, preparing ingredients, accurate measurement and portioning, managing deliveries, and stock rotation.

Primary Duties

• Execute tasks to a high standard following senior chefs' guidance.
• Prepare, cook, and serve food items, ensuring consistent quality and presentation standards.
• Accurately measure ingredients and portion sizes.
• Operate large-scale cooking equipment including grills, deep-fat fryers, and griddles.
• Maintain cleanliness of food preparation zones, cooking areas, and utensils.
• Ensure prepared food meets quantity and quality specifications.
• Stock and replenish workstations and display cases efficiently.
• Monitor inventory movement, placing timely orders or requisitions.
• Contribute to food cost control by minimizing wastage and spoilage in line with kitchen standards and objectives.
• Perform daily and weekly procedures such as temperature monitoring, food labeling/dating, and proper storage.
• Identify and resolve kitchen hazards or equipment defects and report issues to senior chefs.
• Maintain personal hygiene, clean uniforms, and adhere strictly to HACCP standards.
• Follow company protocols regarding temperature checks, food labeling, cleaning schedules, and hygiene regulations while maintaining accurate records.
• Assist in receiving and storing deliveries in compliance with company policies.
• Understand menu planning importance and implement effective stock management principles like FEFO.
• Participate in kitchen opening and closing routines as rotated.
• Maintain cleanliness in assigned kitchen sections and support hygiene-related tasks as directed.
• Adhere fully to health, safety, and hygiene rules, including chemical safety at work.
• Be prepared to handle kitchen emergencies according to established procedures.
• Uphold food safety, sanitation, health, and safety standards in all work areas.
• Comply with all company policies and procedures.
• Engage in required training and workshops for professional growth.

Required Qualifications & Experience

• Basic training in hospitality or catering and a foundation degree in Culinary Arts Management are essential.
• Previous on-the-job experience or apprenticeship in food preparation and kitchen organization is required.

Preferred Qualifications & Experience

• Hospitality and Catering diploma, Professional Cookery diploma, or certificates in international cuisine are advantageous.
• HACCP and basic food hygiene certifications are desirable.
• A minimum of two years' experience working in kitchen environments such as restaurants or hotels is preferred.

Skills and Competencies

• Fundamental cooking abilities with proficiency in knife handling requiring precision and speed.
• Basic food preparation skills including sauces, salads, hot dishes, pastry, and roasting.
• Comfortable with operating kitchen equipment and multitasking efficiently under pressure.
• Strong communication skills in English with the ability to collaborate with various nationalities.
• Versatility across multiple kitchen stations such as vegetable, meat, fish, pastry, and butchery is a plus.
• Attention to detail, quick learning aptitude, mental toughness to endure long, demanding shifts and busy service periods.
• Dedication to maintaining kitchen cleanliness and safety, creativity in food presentation, good stamina, and time management skills.

Additional Information

This job description is a general outline of responsibilities and qualifications and is not exhaustive. Employees may be required to perform other duties as business needs arise.