Commis Chef

Roles and responsibilities

You will be responsible to provide an excellent and consistent level of service to your customers. Commis Chef is responsible to prepare a consistent, high quality food product and ensure courteous, professional, efficient and flexible service that supports the outlet’s operating concept and Hyatt International standards.

• Menu Creation and Planning:

  • Design and develop the menu, ensuring it reflects the restaurant's style, theme, and customer preferences.
  • Plan seasonal menu changes, special dishes, or themed events, taking into account ingredient availability and customer trends.
  • Ensure the menu balances creativity, cost-effectiveness, and feasibility within the kitchen.

• Overseeing Food Preparation and Cooking:

  • Supervise all cooking operations in the kitchen, ensuring consistency, quality, and presentation of dishes.
  • Maintain the highest standards of hygiene and food safety while overseeing food preparation and cooking techniques.
  • Monitor portion control to maintain quality and profitability.

• Staff Management and Training:

  • Manage and supervise kitchen staff, including sous chefs, line cooks, prep cooks, and dishwashers.
  • Train and mentor staff on cooking techniques, safety practices, and restaurant standards.
  • Delegate tasks to kitchen personnel, ensuring efficient operations and timely service during peak hours.

• Quality Control:

  • Regularly check the quality and consistency of dishes being prepared.
  • Taste and adjust dishes for flavor, seasoning, and presentation.
  • Ensure that food meets the restaurant’s standards and exceeds customer expectations.

• Inventory and Budget Management:

  • Oversee inventory control, including ordering and managing stock levels of food, ingredients, and kitchen supplies.
  • Ensure food cost control by managing portion sizes, waste reduction, and effective inventory practices.
  • Work within the set budget for food and kitchen operations to maintain profitability while maintaining high standards.

• Kitchen Organization and Efficiency:

  • Design and implement kitchen workflows to ensure the kitchen runs smoothly and efficiently.
  • Ensure kitchen equipment is maintained and functioning properly, and oversee repairs or replacements when needed.
  • Organize the kitchen layout for maximum efficiency and safety, especially during busy service times.

• Health and Safety Compliance:

  • Enforce strict adherence to health, sanitation, and food safety standards (e.g., HACCP guidelines).
  • Ensure that kitchen staff follow proper food handling, storage, and cleaning protocols to prevent contamination.
  • Conduct regular health and safety audits in the kitchen to comply with local laws and regulations.

• Customer Interaction:

  • In high-end restaurants, the Chef de Cuisine may occasionally interact with guests, especially during special events, tastings, or chef’s table experiences.
  • Respond to customer feedback regarding food quality and adjust dishes or preparation methods as necessary.

• Collaboration with Management:

  • Collaborate with restaurant owners, managers, and front-of-house staff to ensure smooth operation and customer satisfaction.
  • Work with the restaurant's marketing and sales team to develop promotions, special menus, or events.
  • Provide input on hiring, scheduling, and budgeting decisions.

• Event and Special Occasion Coordination:

  • Manage food preparation for special events, private parties, or catering orders.
  • Coordinate with the management team to develop customized menus for special occasions.

Desired candidate profile

• Culinary Expertise:

  • Extensive knowledge of cooking techniques, cuisines, and ingredient combinations.
  • Ability to create unique and innovative dishes while maintaining consistency and high-quality standards.

• Leadership and Team Management:

  • Strong leadership skills to manage and inspire kitchen staff.
  • Ability to delegate tasks effectively and manage a diverse kitchen team.
  • Conflict resolution skills to handle staff issues and maintain a positive work environment.

• Organization and Time Management:

  • Excellent organizational skills to handle multiple tasks simultaneously and ensure kitchen operations run smoothly.
  • Ability to work quickly and efficiently during high-pressure service hours, especially during busy periods.

• Creativity and Innovation:

  • Ability to develop creative menus and dishes that meet the tastes and expectations of customers.
  • Willingness to experiment with new cooking techniques, ingredients, and culinary trends.

• Attention to Detail:

  • Meticulous attention to detail when it comes to food preparation, presentation, and plating.
  • Ensuring consistency in taste, texture, and appearance of every dish that leaves the kitchen.

• Financial Acumen:

  • Ability to manage food costs, keep track of inventory, and minimize waste.
  • Knowledge of budgeting and costing to ensure that the kitchen operates within financial constraints.
  • Ability to analyze profit margins and adjust menus or portion sizes accordingly.

• Customer Service and Communication:

  • Strong communication skills to work effectively with kitchen staff, management, and front-of-house teams.
  • Ability to handle customer complaints or feedback regarding food in a professional manner.

• Problem-Solving and Decision-Making:

  • Ability to think quickly on your feet, solve problems, and make critical decisions during service, particularly when under pressure.
  • Ability to resolve issues such as staff shortages, equipment malfunctions, or supply chain challenges.

• Physical Stamina and Endurance:

  • Ability to stand for long hours and handle the physical demands of working in a busy kitchen environment.
  • High tolerance for heat, stress, and the demands of maintaining a fast pace during peak times.