Commis Chef

Company Description

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Job Description

Scope of Position:

A Commis Chef works as part of the kitchen team. The incumbent will engage in cooking, baking, pastry cooking, or butchering duties. This position also involves food preparation and presentation with a flair for breakfast, lunch, and dinner for A la Carte, room service, functions, and buffet service respectively. Maintaining a clean and hygienic work environment, whilst ensuring a product of high quality and presentation standards is vital. Lastly, demonstrating commitment to customer service for internal and external customers is required.

Responsibilities

Specific duties, responsibilities & Key performance areas

1. Prepare and present menu items showing variety and flair, within the cost margins specified by the hotel.
2. Ensure strict stock rotation and minimum wastage. Have stock control procedures implemented and maintained.
3. Order necessary foods according to proposed business demands. Consult with Executive Chef for guidance and authorisation of order.
4. Liaise with Restaurant employees regarding the availability of menu items, additions to the menu and any relevant changes.
5. Work with and co-ordinate the work of apprentices in the preparation and production of food as required.
6. Prepare and ensure availability of mise-en-place as required.
7. Keep all working areas clean and tidy. Ensure all equipment is maintained, serviced and cleaned. Report any problems to the Executive Chef.
8. Attend daily shift briefings to kitchen colleagues.
9. Promote a Fun/ Professional and Disciplined work environment.
10. Support & Motivate kitchen colleagues.
11. Actively share ideas, opinions & suggestions in daily shift briefings.
12. Ensure storeroom requisitions are accurate to minimize repeat visits.
13. Perform tasks to the standards & expectations set forth.
14. Promote Health and Safety at all times.
15. Ensure proper hygiene as per Municipality and Health & Safety requirements.
16. Complete all grooming, spot check and temperature control sheets as required.
17. Maintain cleanliness and proper rotation of product in all chillers.
18. Minimize wastage/ spoilage.
19. Communicate daily with supervisors to ensure open lines of communication.
20. Complete assigned tasks in an efficient and timely manner.
21. Strive to improve ‘Trustyou’ results for Food Quality.
22. Daily checks of all mise en place to ensure freshness & quality standards.
23. Perform any other reasonable duties as required by the department head.
24. Assist and liaise with chef on duty as required.