Job Description

Designation: Commi Chef

Reporting Manager: Executive Chef

Summary/Objective:

In the commis chef role, you will assist the chef de partie with tasks related to meal preparation, maintenance, logistics, and safety and sanitation. Success in this role will be determined by your ability to support the kitchen's efficiency and safety without compromising the quality of the meals produced.

Essential Functions

Monitors kitchen equipment and reports issues to superiors Continually develops culinary knowledge to produce high-quality meals Measures, mixes, and prepares meal ingredients, sauces, and seasonings Washes, chops, and cuts fruit, meat, and vegetable items Assesses inventory and requests resupply when necessary Plates meal items under the chef de partie's supervision Disposes of spoiled items and adheres to sanitation policies. Coordinate and participate with other sections of requirements, cleanliness, wastage, and cost control. Commis I Chef are also required to ensure that all stocks are well maintained. Monitor the quality and quantity of food that is prepared. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Work according to the menu specifications by the Chef de Partie.
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Ensure the quality of the food items. Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes, and preparation techniques Ensure the proper sanitation and cleanliness of surfaces and storage containers. Inform F&B service staff of available items and available chef's special menu. Accepting store deliveries is also part of the Commis I Chef duties.
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Competencies

Collaboration Skills. Great teamwork skills and attention to detail. Positive outlook and outgoing personality. Able to take responsibility. Be Customer Focus first. A person who enjoys working in a lively, fast-paced environment, someone who lives his hobby and is passionate about cooking and food. This role requires the ability to move and lift to 25 lbs. Standing, sitting, or walking for extended periods and ensuring a professional appearance in a clean uniform are also required. Flexibility to work in any dining outlet is also necessary to assist as the business requires.

Supervisory Responsibility

This position has no supervisory responsibilities.

Work Environment

This job operates in a kitchen environment, housed with equipment such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef's knives. The employee is frequently exposed to heat, steam, fire and noise.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

The employee is occasionally required to sit, stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures.

Required Education and Experience

Prior experience in a related food service position.

Preferred Education and Experience

A high school education or diploma in culinary is required. Basic computer skills and familiarity with inventory systems.

Other Duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

Job Types: Full-time, Permanent

Pay: ₹18,000.00 - ₹20,000.00 per month

Benefits:

Health insurance Provident Fund
Work Location: In person