Commis Chef

Culinary Skills 

• Assist with delivering daily production quota in the section as directed by the Chef De Partie; ensuring that quality standards are met. 

• Follow recipe specifications to ensure that dishes are prepared to the correct temperature, seasoning, flavour and presentation. 

• Ensure that all required mis en place is in place for the following shift. 

• Maintain the recipe books for the station; inform the Chef De Partie if anything is missing or incorrect. 

• Contribute to any ad hoc project work as required. 

Operations 

• Follow opening or closing checklist depending on the shift worked; escalate any issues to the Chef De Partie. 

• Responsible for the organisation, stock rotation and labelling of food stored in the section walk in fridges and freezers. 

• Responsible for adhering to the company tasting policy. 

• Ensure good waste routines are in place within the station to minimise loss; ensure all waste is logged correctly. 

Compliance 

• Ensure that food Safety standards are adhered to by enforcing the high standard of hygiene and sanitation in all food-related outlets. 

• Follow all recommendations from Food Safety Audit’s. 

• Ensure that all administration for own section is completed and complies with the deadlines set including fridge temperature logs, wastage sheets, par sheets etc. 

• To adhere to all regulations as set out in the Health & Safety at Work Act, Food Safety in addition to the internal policies and procedures.