Commis Chef

Position Purpose

Reporting directly to the Chef de Partie and Sous Chefs, and ultimately to the Executive Sous Chef and Executive Chef, the Commis Chef is responsible for carrying out essential preparation tasks and supporting all senior chefs to ensure the smooth, high-volume production within the central unit and efficient execution at off-site catering events. To always contribute to the production of the highest possible food quality in the delegated section, and to coordinate and be responsible for staff in the delegated section.

Main Responsibilities

Kitchen Preparation and Production (In-Unit)

• Mise en Place: Execute detailed preparation tasks as instructed by the Chef de Partie, including chopping vegetables, portioning meats, preparing sauces, and scaling ingredients for recipes.
• Section Support: Assist the Chef de Partie in running their section, retrieving ingredients, monitoring stock levels, and ensuring the section is ready for production.
• Basic Cooking: Perform basic cooking techniques under close supervision, such as boiling, grilling, and deep-frying, focusing on speed and consistency.
• Stock Management: Assist with the receiving, labeling, and proper storage of all food deliveries, ensuring strict adherence to First-In, First-Out (FIFO) inventory practices.
  
  
  

Event Logistics and Service (Off-Site)

• Packing and Loading: Assist in the careful packing and loading of food, equipment, and supplies for transport to off-site event venues.
• On-Site Assistance: Provide crucial support during off-site events by setting up temporary workspaces, assisting with buffet replenishment, tray service, and general kitchen duties as directed.
• Cleaning and Breakdown: Participate actively in the event breakdown, ensuring all remaining food is safely secured, and all equipment is cleaned, packed, and ready for return to the central unit.
  
  
  

Hygiene and Safety

• Cleaning and Sanitation: Maintain the highest standards of cleanliness. This includes washing pots, pans, and utensils, wiping down surfaces, cleaning floors, and ensuring the kitchen area is always sanitary, following all HACCP protocols.
• Equipment Care: Clean and maintain all kitchen equipment (mixers, slicers, ovens, etc.) immediately after use to ensure longevity and safety.
  
  
  

Key Competencies

• Discipline: Ability to follow direction precisely and consistently, maintaining speed and accuracy in repetitive tasks.
• Teamwork: Excellent ability to work collaboratively and efficiently as a supportive member of the kitchen brigade.
• Punctuality and Reliability: Absolute commitment to being on time and dependable, as the role is essential for supporting the entire kitchen workflow.
• Stamina: The energy and focus needed to handle the demands of both high-volume production and fast-paced event service.