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Description:

Job Purpose

The Commis Chef will prepare and properly garnishe food orders as they are received in accordance with recipes and proper plate presentation. Prepare sauces, soups and hot entrees. Set up for lunch and dinner according to Sous Chef/Executive Chef’s instruction and also ensure that all food items are properly stored to prevent spoilage.

Summary of Key Responsibilities: 

• Ensure that food from own station is delivered on time; asks for help if needed 
• Follow proper safety, hygiene, and sanitation practices
• Ensure readiness at all times
• Accurately measuring meal ingredients for the Chef de Partie.
• Preparing meal ingredients, which includes seasoning of different meats as well as washing, peeling, and chopping vegetables and fruits.
• Refers to station’s file regarding preparation, cooking and presentation specifications of all dishes produced in the section
• Preparing basic salads and sauces as directed by the Chef de Partie.
• Receiving deliveries and verifying that all ordered items have been delivered and are of good quality.
• Taking inventory of restaurant supplies and notifying the supervisor of low or depleted supplies.
• Discarding all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers.
• Confers closely with the Sous Chef/Executive Chef and takes every opportunity to become familiar with all aspects of his or her position
• Performing basic cleaning duties and ensuring that workstations are properly sanitized.
• Plating and presenting meal items as per the Chef de Partie’s instructions.

Required Skills and Competencies: 

• Good Communications Skills
• Sound organizational skills and ensure that all duties are completed in a timely manner.
• Attention to detail
• Good Analytical Skills
• Ability to follow all instructions and comply with food health and safety regulations.
• Customer Centric Skills
• Ability to work under pressure.
• Good organizational skills.

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Primary Areas of Accountability: