ROLE SUMMARY
The Commis Chef is responsible for consistently delivering high-quality food and presentation in line with brand standards. The role supports the Sous Chef in daily kitchen operations while strictly adhering to health, safety, and food hygiene regulations to ensure all products served to guests meet the highest standards.
ROLE PROFILE
- Prepares the menu items using the recipes as per brand guidelines.
- Identifies issues with stock, MEP or any equipment to the Chef in charge on duty immediately should these issues arise.
- Understands and maintains the safe practices of food handling and HACCP regulations.
- Understanding skills required to produce menu items.
- Keeps operating equipment and kitchen equipment clean and in good condition.
- Has a clear knowledge of venue timings and ensures that areas are cleaned down and MEP is sufficient for the next service timing.
- Ensures the proper storage and rotation of goods received following FIFO.
- Takes an interest and involvement in quality checking and knowledge of ingredients.
REQUIREMENTS
- Certificate/Course/Diploma in Hospitality industry
- Person In Charge (PIC) 2
- Strong commitment to the consistent delivery of exceptional quality customer service.
- Professional appearance and communicating style.
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