Commis Chef

POSITION: Commis Chef

DEPARTMENT: Kitchen

REPORTS TO: Head of Department

MAIN OBJECTIVE OF POSITION

The Commis Chef 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.

TASKS, DUTIES AND RESPONSIBILITIES

1 - Financial

• Ensure maximum utilization of labour force is obtained and at minimum cost levels.
• Control wastages and consumable items to the bare minimum.

2 - Human Resources

• Foster a feeling of belonging to the company in all the section’s employees.
• Ensure that you are properly dressed, and the uniform is according to company policies.
• Ensures that you observe the Health and Safety policy, of the company at all times.
• Encourage employees to participate in the company’s team spirit.

3 - Operational

• Ensure that procedures in personal and food hygiene are strictly adhered to.
• Responsible to co-ordinate with his superiors to ensure that production runs smoothly and on time.
• Co-ordinate with superiors to ensure that catering is ready for dispatch as and when requested.
• Maintain contact with superiors to prepare any lastminute requests or amendments in the orders, on time to minimize delays.
• Prepare ingredients, including vegetables, meats, and sauces, as directed by senior chefs.
• 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.
• Report any product which has past its best before date to the Chef.
• Ensure that all menu specifications are followed with regards to cooking, weights, and presentation.
• Ensure that all diets are according to specifications.
• Report to the Chef any faulty or hazardous equipment.
• Carry out any additional duties as may be directed by the Head of Department or the Management Team.
• Monitor stock levels and report shortages; assist with inventory rotation to minimize waste.
• Keep workstations clean and organized, ensuring all tools and equipment are sanitized and stored properly.

REQUIREMENTS

• Minimum Food handlers license A/B or as applicable.
• Basic culinary training or diploma in culinary arts (preferred).
• Previous kitchen experience (ideal but not essential).
• Strong teamwork and communication skills, attention to detail, and ability to work under pressure.
• Ability to stand for long hours, lift heavy items, and adapt to a fast-paced environment.

COMPANY POLICY

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.