Commis Chef

Job Overview

As a Commis Chef you are part of an exceptional culinary and kitchen team that will provide an extensive food service in the hotel.

While this is an entry level position you are of course be passionate about cooking, with a working knowledge of kitchen operations and order of service; along with a deep appreciation of quality food production and cooking techniques so that you are able to support the senior kitchen team. You will do food preparation work and basic cooking under the supervision of a chef de partie, rotating through sections such as sauce, vegetables, fish and butchery.

Reporting to :

Chef De Partie / Sous Chef

Duties & Responsibilities

·       Monitoring portion and controlling waste to maintain profit margins

·       Making sure the section you are working on is set up for service in a timely manner for lunch and dinner service

·       Make sure operational requirements are met for dish & menu specifications

·       Monitoring portion and controlling waste to maintain profit margins

·       Ensure compliance with Food safety and Health & safety requirements; ensure cooking equipment is properly operated and maintained and then reported if faulty in the correct way

·       Ability to walk, stand and/or bend continuously to perform essential job functions.

·       Ability to work under pressure and deal with busy periods

·       Assist senior chefs as required in the creation and testing of recipes on all menu’s and changes

.       Flexible attitude to working on various sections throughout the kitchen
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