Job Description

Commis Chef
Job Title: Commis Chef
Department: Kitchen / Culinary
Reports To: Chef de Partie / Demi Chef de Partie
Job Overview:
The Commis Chef is an entry-level position in the kitchen brigade. This role is designed for a culinary graduate or novice cook to learn the operations of a professional kitchen. The Commis works under the direct supervision of a Chef de Partie or Demi Chef, performing basic tasks and assisting in all areas of food preparation. The focus is on learning, developing fundamental skills, and supporting the team.
Key Responsibilities:

• Basic Food Prep: Perform elementary food preparation tasks as directed, such as washing, peeling, and chopping vegetables; preparing salads; making simple sauces; and butchering meat and fish under guidance.
• Mise en Place: Assist senior chefs with the preparation of ingredients (mise en place) for their respective stations.
• Station Maintenance: Keep their assigned work area, equipment, and tools clean and sanitized at all times.
• Stock Rotation: Assist in receiving and storing deliveries, ensuring the correct rotation of stock (FIFO).
• Learning and Development: Rotate through different kitchen sections (e.g., garde manger, pastry, butchery) to gain a comprehensive understanding of the kitchen.
• Support During Service: Assist during busy service periods by fetching items, plating simple components, and ensuring chefs have what they need.
• Compliance: Learn and adhere to all kitchen policies, procedures, and health and safety standards.

Qualifications and Skills:

• A culinary school diploma or a strong desire to pursue a career in the culinary arts.
• Basic knowledge of cooking techniques and kitchen equipment.
• Willingness to work hard, take direction, and learn from others.
• Positive attitude, enthusiasm, and a strong work ethic.
• Ability to work quickly and as part of a team in a high-pressure environment.
• High standards of personal hygiene.

Skills Required