Commis Chef

Overview

The Commis Chef will assist senior chefs in the preparation, production, and serving of food to ensure satisfactory quality and service standards. The role involves maintaining hygiene and cleanliness, preparing for service, and adhering to kitchen safety and operational protocols.

Key Duties and Responsibilities

• Arrive promptly for work wearing full uniform, adhering to grooming and dress code standards.
• Prepare and produce dishes assigned to your section, collaborating with other commis chefs and senior chefs to meet established quality standards.
• Keep all work surfaces, tables, refrigerators, and related equipment clean and hygienic throughout the shift.
• Comply strictly with hygiene policies covering uniform, personal care, and operational cleanliness.
• Complete all necessary mise en place prior to service times.
• Report any faults or damage to kitchen equipment, fixtures, or fittings to a chef or supervisor and prevent misuse of machinery.
• Follow scheduled cleaning routines to maintain the working environment.
• Adhere to all policies concerning fire safety, health and safety, food hygiene, customer care, and security.
• Participate in mandatory training sessions and meetings as required by management.
• Prepare and serve nutritionally balanced and varied staff meals to the standards set.
• Understand and comply with responsibilities outlined in the Health and Safety Statement and Staff Handbook.
• Perform any additional reasonable tasks assigned by management.
• Ensure diligent compliance with HACCP (Hazard Analysis Critical Control Point) practices to uphold food safety standards.

Skills and Qualifications

• Proficient in spoken and written English to communicate effectively in the kitchen environment.