Commis Chef

Commis 1 is accountable for supporting the process of all food preparations for AFG staff in the employee accommodation under the guidance of the Sous Chef.

ACCOUNTABILITIES:

1. Preparation and Inventory: Assist in cooking all daily meals for employees in staff accommodation and provide catering for special occasions. Preparation of cutting, cooking, garnishing, or presentation of food. Ensure bread and pastry items meet the required standards of the AFG group in respect to internal quality and suitable quantity based on given staff numbers and any additional demand.
2. Operations: Assist and operate kitchen equipment and maintain cooking temperatures as needed to ensure consistency and perfection in cooking.
3. Controls: Support the Sous Chef & Head Chefs in ensuring consistently high-quality food, participate in stock rotation for timely replenishment, and monitor the best before dates of all ingredients.
4. Hygiene: Maintain a tidy appearance and personal hygiene to comply with cleanliness and hygiene guidelines. Follow ADFCA guidelines on hygiene standards at all times.

Job Specific Information:

Commis 1 will assist the Demi Chef and Head Chef in the preparation of food items, maintenance of kitchen equipment, and inventory management.

Qualification:

• Certification/Diploma in Cooking from a recognized culinary school.
• Secondary School Education Certificate.

Experience:

Minimum 1-2 years of experience as a Commis 1 in a catering outlet or a hotel/restaurant environment.

1. Food Preparation:
   • Assisting in Meal Prep: Helping senior chefs with the preparation of ingredients, including washing, chopping, dicing, and measuring.
   • Following Recipes: Accurately following recipes and instructions from senior chefs to prepare dishes to the required standard.
   • Prepping Ingredients: Preparing ingredients for cooking, such as marinating, seasoning, and portioning items like vegetables, meat, or fish.
2. Cooking and Plating:
   • Assisting with Cooking: Helping with the cooking process, such as frying, grilling, boiling, and baking, under the supervision of senior chefs.
   • Plating Dishes: Ensuring that dishes are presented aesthetically, according to the restaurant’s standards, and assisting with garnishing.
3. Kitchen Maintenance and Hygiene:
   • Maintaining Cleanliness: Keeping workstations and kitchen areas clean and organized at all times, including regularly cleaning surfaces, tools, and equipment.
   • Complying with Food Safety Standards: Ensuring that food safety protocols and hygiene regulations are followed at all times, such as proper storage, handling, and disposal of food items.
   • Dishwashing and Equipment Cleaning: Cleaning kitchen equipment such as knives, pots, and pans after use and assisting in maintaining an organized kitchen environment.