Malta Healthcare Caterers

&lt;p&gt;&lt;strong&gt;POSITION: Commis Chef&lt;/strong&gt;&lt;/p&gt;
&lt;p&gt;&lt;strong&gt;DEPARTMENT: Kitchen&lt;/strong&gt;&lt;/p&gt;
&lt;p&gt;&lt;strong&gt;REPORTS TO: Head of Department&lt;/strong&gt;&lt;/p&gt;
&lt;p&gt;&lt;/p&gt;
&lt;p&gt;&lt;strong&gt;MAIN OBJECTIVE OF POSITION&lt;/strong&gt;&lt;/p&gt;
&lt;p&gt;The &lt;strong&gt;Commis Chef&lt;/strong&gt; supports the kitchen staff with food preparation and cooking. This entry-level role is ideal for culinary professionals seeking hands-on experience in a fast-paced kitchen environment. The position requires a commitment to high standards of food quality, safety, and cleanliness, along with a passion for culinary arts.&lt;/p&gt;
&lt;p&gt;&lt;/p&gt;
&lt;p&gt;&lt;strong&gt;TASKS, DUTIES AND RESPONSIBILITIES&lt;/strong&gt;&lt;/p&gt;
&lt;p&gt;&lt;strong&gt;1 - Financial&lt;/strong&gt;&lt;/p&gt;
&lt;ul&gt;
&lt;li&gt;Ensure maximum utilization of labour force is obtained and at minimum cost levels.&lt;/li&gt;
&lt;li&gt;Control wastages and consumable items to the bare minimum.&lt;/li&gt;
&lt;/ul&gt;
&lt;p&gt;&lt;/p&gt;
&lt;p&gt;&lt;strong&gt;2 - Human Resources&lt;/strong&gt;&lt;/p&gt;
&lt;ul&gt;
&lt;li&gt;Foster a feeling of belonging to the company in all the section’s employees.&lt;/li&gt;
&lt;li&gt;Ensure that you are properly dressed, and the uniform is according to company policies.&lt;/li&gt;
&lt;li&gt;Ensures that you observe the Health and Safety policy, of the company at all times.&lt;/li&gt;
&lt;li&gt;Encourage employees to participate in the company’s team spirit.&lt;/li&gt;
&lt;/ul&gt;
&lt;p&gt;&lt;/p&gt;
&lt;p&gt;&lt;strong&gt;3 - Operational&lt;/strong&gt;&lt;/p&gt;
&lt;ul&gt;
&lt;li&gt;Ensure that procedures in personal and food hygiene are strictly adhered to.&lt;/li&gt;
&lt;li&gt;Responsible to co-ordinate with his superiors to ensure that production runs smoothly and on time.&lt;/li&gt;
&lt;li&gt;Co-ordinate with superiors to ensure that catering is ready for dispatch as and when requested.&lt;/li&gt;
&lt;li&gt;Maintain contact with superiors to prepare any lastminute requests or amendments in the orders, on time to minimize delays.&lt;/li&gt;
&lt;li&gt;Prepare ingredients, including vegetables, meats, and sauces, as directed by senior chefs.&lt;/li&gt;
&lt;li&gt;Ensure that all hygiene regulations (including HACCP) are strictly observed and followed by all employees in your section, including coding, cooking and chilling temperatures and records.&lt;/li&gt;
&lt;li&gt;Report any product which has past its best before date to the Chef.&lt;/li&gt;
&lt;li&gt;Ensure that all menu specifications are followed with regards to cooking, weights, and presentation.&lt;/li&gt;
&lt;li&gt;Ensure that all diets are according to specifications.&lt;/li&gt;
&lt;li&gt;Report to the Chef any faulty or hazardous equipment.&lt;/li&gt;
&lt;li&gt;Carry out any additional duties as may be directed by the Head of Department or the Management Team.&lt;/li&gt;
&lt;li&gt;Monitor stock levels and report shortages; assist with inventory rotation to minimize waste.&lt;/li&gt;
&lt;li&gt;Keep workstations clean and organized, ensuring all tools and equipment are sanitized and stored properly.&lt;/li&gt;
&lt;/ul&gt;
&lt;p&gt;&lt;/p&gt;
&lt;p&gt;&lt;strong&gt;REQUIREMENTS&lt;/strong&gt;&lt;/p&gt;
&lt;ul&gt;
&lt;li&gt;Minimum Food handlers license A/B or as applicable.&lt;/li&gt;
&lt;li&gt;Basic culinary training or diploma in culinary arts (preferred).&lt;/li&gt;
&lt;li&gt;Previous kitchen experience (ideal but not essential).&lt;/li&gt;
&lt;li&gt;Strong teamwork and communication skills, attention to detail, and ability to work under pressure.&lt;/li&gt;
&lt;li&gt;Ability to stand for long hours, lift heavy items, and adapt to a fast-paced environment.&lt;/li&gt;
&lt;/ul&gt;
&lt;p&gt;&lt;/p&gt;
&lt;p&gt;&lt;strong&gt;COMPANY POLICY&lt;/strong&gt;&lt;/p&gt;
&lt;p&gt;Company policies may change depending on the commercial circumstances of the operation, and which may in some manner or other, change, alter or amend the aforementioned job description.&lt;/p&gt;

English

Commis Chef

&lt;p&gt;&lt;strong&gt;DEPARTMENT&lt;/strong&gt;: FOOD PRODUCTION UNIT&lt;/p&gt;
&lt;p&gt;&lt;/p&gt;
&lt;p&gt;&lt;strong&gt;RESPONSIBLE FOR: &lt;/strong&gt;&lt;/p&gt;
&lt;p&gt;CHEF TOURNANT &lt;/p&gt;
&lt;p&gt;CHEF DE PARTIES AND COMMIS CHEFS&lt;/p&gt;
&lt;p&gt;FOOD HANDLERS - ASSEMBLY&lt;/p&gt;
&lt;p&gt;&lt;/p&gt;
&lt;p&gt;&lt;strong&gt;REPORTS TO&lt;/strong&gt;: EXECUTIVE CHEF&lt;/p&gt;
&lt;p&gt;&lt;/p&gt;
&lt;p&gt;&lt;strong&gt;RESPONSIBILITIES&lt;/strong&gt;&lt;/p&gt;
&lt;p&gt;Supports the Executive Chef in the supervision of the Kitchen Departments and the quality of its products, in the most cost-effective method in line with the quality hygiene and management policy of the Company.  This person deputizes when the Executive Chef is on leave or off.&lt;/p&gt;
&lt;p&gt;&lt;/p&gt;
&lt;p&gt;&lt;strong&gt;1- Financial&lt;/strong&gt;&lt;/p&gt;
&lt;ul&gt;
&lt;li&gt;Develop new ideas for menus, menu presentations regarding food presentation, recipes, production and costing.&lt;/li&gt;
&lt;li&gt;Monitor requisitions, stores, and chillers of any stocks to achieve a lesser percentage food cost than the theoretical cost.&lt;/li&gt;
&lt;li&gt;To achieve the maximum productivity from the kitchen brigade and eliminating any unproductive time or any overtime. The rosters should be monitored daily and any changes to be executed.&lt;/li&gt;
&lt;li&gt;Ensure maximum utilization of labour force is obtained and at minimum cost levels.&lt;/li&gt;
&lt;li&gt;Ensure that wastage is kept to a bare minimum.&lt;/li&gt;
&lt;/ul&gt;
&lt;p&gt;&lt;/p&gt;
&lt;p&gt;&lt;strong&gt;2 - Human Resources&lt;/strong&gt;&lt;/p&gt;
&lt;ul&gt;
&lt;li&gt;Check that employees are well groomed and proper uniform is worn at all times.&lt;/li&gt;
&lt;li&gt;While disciplining employees when it is necessary, this person should enhance staff morale by listening to their problems and encouraging them to participate in social or competitive events of the Company.&lt;/li&gt;
&lt;li&gt;Maintain a healthy relationship with al superiors, piers and subordinates alike.&lt;/li&gt;
&lt;li&gt;Ensure that all leave allocated to the employees of his is availed to by the end of each year.&lt;/li&gt;
&lt;li&gt;Ensure that all employees are trained adequately on their job and in the skills required in all other common departmental duties thus ensuring maximum flexibility within the department.&lt;/li&gt;
&lt;li&gt;Foster a feeling of belonging to the company in all the department’s employees.&lt;/li&gt;
&lt;li&gt;Inspire understanding amongst all employees in his department and in all other departments.&lt;/li&gt;
&lt;li&gt;Ensures that all staff observes the Health and Safety policy, of the company.&lt;/li&gt;
&lt;/ul&gt;
&lt;p&gt;&lt;/p&gt;
&lt;p&gt;&lt;strong&gt;3 - Operational&lt;/strong&gt;&lt;/p&gt;
&lt;ul&gt;
&lt;li&gt;Ensure that procedures in personal and food hygiene are carried out and maintained.&lt;/li&gt;
&lt;li&gt;Check deliveries and return to suppliers, any which are not up to the Companies Standards.&lt;/li&gt;
&lt;li&gt;Daily monitoring of production such that all time frames are kept and dispatch of foods or meals are up to the required standards.&lt;/li&gt;
&lt;li&gt;Assist the Executive Chef in the planning and preparation of menus, recipes, cooking and preparation instructions for the kitchen departments.&lt;/li&gt;
&lt;li&gt;Liaise with all the Management Team to ensure that all productions run smoothly and deadlines are met.&lt;/li&gt;
&lt;li&gt;Ensure that all hygiene regulations (including HACCP), and international certification standards are strictly observed by all employees and by the procedures adapted in the execution of the production.&lt;/li&gt;
&lt;li&gt;Coordinate with chef and/or stores regarding market list, availability of products, storage expiry dates and equipment.&lt;/li&gt;
&lt;li&gt;Assist the Executive Chef in administration and office work of the department. Including rosters, orders and time sheets.&lt;/li&gt;
&lt;li&gt;Checks that team are filling live proper traceability documentation of the works being done.&lt;/li&gt;
&lt;li&gt;Ensure that sufficient amenities are available to carry out the production plan, if not to propose an order accordingly.&lt;/li&gt;
&lt;/ul&gt;
&lt;p&gt;&lt;/p&gt;
&lt;p&gt;&lt;strong&gt;4- Management&lt;/strong&gt;&lt;/p&gt;
&lt;ul&gt;
&lt;li&gt;As part of the management team the executive must ensure that he continuously upholds the company policies.&lt;/li&gt;
&lt;li&gt;Is responsible to maintain discipline amongst all employees.&lt;/li&gt;
&lt;li&gt;Must foster a positive working relationship with superiors, piers, and understudies.&lt;/li&gt;
&lt;li&gt;Must project a good image in terms of personality and appearance at all times and act as an ambassador of the company.&lt;/li&gt;
&lt;li&gt;Must sign acceptance to and abide by the company’ oath of secrecy of ethics.&lt;/li&gt;
&lt;li&gt;Hold regular departmental meetings for all levels of staff in all departments.&lt;/li&gt;
&lt;li&gt;Attend daily briefings, quality meetings, operational meetings on time and follow up on pending items to do.&lt;/li&gt;
&lt;/ul&gt;
&lt;p&gt;&lt;/p&gt;
&lt;p&gt;&lt;strong&gt;5 - Corporate&lt;/strong&gt;&lt;/p&gt;
&lt;ul&gt;
&lt;li&gt;Must show loyalty and support to the company and its objectives as well as its various properties and operations.&lt;/li&gt;
&lt;li&gt;Must adhere to, support, and activate a positive attitude towards the company’s business.&lt;/li&gt;
&lt;/ul&gt;
&lt;p&gt;&lt;/p&gt;
&lt;p&gt;&lt;strong&gt;Mandatory Requirements – Sous Chef&lt;/strong&gt;&lt;/p&gt;
&lt;ul&gt;
&lt;li&gt;Minimum 3 years of relevant culinary experience.&lt;/li&gt;
&lt;li&gt;Proven experience in a supervisory kitchen role.&lt;/li&gt;
&lt;li&gt;Strong knowledge of food preparation and cooking techniques.&lt;/li&gt;
&lt;li&gt;Knowledge of food safety and hygiene standards.&lt;/li&gt;
&lt;li&gt;Ability to lead and manage kitchen staff.&lt;/li&gt;
&lt;li&gt;Ability to work under pressure in a fast-paced environment.&lt;/li&gt;
&lt;/ul&gt;