Job Description

A Commis Chef, often referred to as a junior cook, is an entry-level position in a restaurant kitchen, assisting more experienced chefs with various tasks. Their responsibilities include preparing ingredients, assisting with cooking, cleaning, and maintaining the kitchen's hygiene and organization. Commis Chefs also learn basic culinary techniques and follow the instructions of senior chefs, contributing to the smooth operation of the kitchen. Key Responsibilities of a Commis Chef: Food Preparation: Chopping, slicing, peeling, and preparing ingredients according to recipe instructions. Cooking Assistance: Assisting senior chefs with cooking tasks such as sauteing, boiling, steaming, and baking. Hygiene and Cleanliness: Maintaining a clean and organized workstation, adhering to food safety and sanitation guidelines. Inventory Management: Assisting with stock management, ensuring proper storage of food items, and discarding expired products. Delivery Handling: Assisting with the acceptance and storage of deliveries. Learning and Development: Learning basic culinary techniques and following instructions from senior chefs. Other Duties: Assisting with other kitchen tasks as needed, such as plating, temperature checks, and inventory audits. Communication: Communicating clearly and effectively with other kitchen staff and senior chefs. Skills Required: Basic culinary skills (e.g., knife handling, cooking techniques). Attention to detail and accuracy. Ability to follow instructions and work under guidance. Physical stamina and strength. Ability to work under pressure. Strong communication skills. Knowledge of food safety and sanitation procedures. Commis chef job description | Caterer.com In essence, the Commis Chef is a crucial role in the kitchen, providing the foundation for aspiring chefs and contributing to the overall success of the culinary operation.

Job Types: Full-time, Permanent

Pay: ?15,000.00 - ?25,000.00 per month

Work Location: In person