Commi II

Job Description

We are looking to hire a hard-working and efficient commis chef to prepare meal ingredients for the Chef De Partie and assist with various kitchen duties. 

The commis 2 chef's Responsibilities and essential job functions include but are not limited to the following: 

• To maintain a high standard of specified work in accordance with the Executive Chef’s instructions 
• To prepare, cook and serve food delegated as your responsibility, ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times under guidance from a senior chef 
• To monitor stock movement and be responsible for ordering on your section 
• To aid in achieving food cost, kitchen standard and overall objectives 
• To carry out daily and weekly procedures, including temperature checks.
• To remove any hazards and make safe any defects in the kitchen or its equipment and report any problems to a senior chef 
• To keep high standards of personal hygiene, clean uniform and overall camaraderie 
• To adhere to company procedures in regards to temperature checks, food labelling and dating, cleaning schedules and hygiene regulations at all times ensuring that all records of such are maintained 
• To assist with the acceptance and storage of deliveries and that all relevant company procedures are adhered to 
• To have an understanding of menu planning, the implementation of stock controls, the importance of good stock management, and how this enables the kitchen to meet gross profit 
• To be familiar with the opening and closing procedures of the kitchen and carry them out as rotated 
• To keep high standards of cleanliness on section where employed, also to assist in any job regarding hygiene or cleanliness asked for by a senior chef 
• To be fully aware of all hygiene control and chemicals used in the work place 
• To have full knowledge of, and be able to act upon, fire procedures. 
• To carry out and assist in the smooth running of the kitchen 

Desired Qualifications:

• Professional Culinary experience over 1 year
• Experience in a Commis II or Commis III role, preferably within a fine dining standalone restaurant
• Excellent communication skills (verbal and written, fluent English preferred)
• Culinary Certificate from recognized institution preferred