Job Description

A commis chef is a junior kitchen position responsible for assisting senior chefs, preparing ingredients, and maintaining cleanliness in the kitchen. Key duties include washing, chopping, and measuring ingredients, managing stock and inventory, and keeping the kitchen and workstations clean and organized to meet health and safety standards. This role provides training to develop cooking skills and can lead to more senior roles like a chef de partie or sous chef. Core responsibilities

Ingredient preparation:

Wash, peel, chop, measure, and season ingredients according to recipes and instructions from senior chefs.

Assisting senior chefs:

Support the chef de partie, sous chef, or head chef with their cooking duties and learn different kitchen stations.

Kitchen and workstation maintenance:

Clean and sanitize all kitchen areas, equipment, and utensils to ensure a hygienic and safe environment.

Stock and inventory management:

Receive deliveries, organize ingredients, rotate stock to prevent spoilage, and monitor expiration dates.

Food preparation and cooking:

Prepare basic items like salads and sauces and assist in cooking components of dishes.

Quality and safety control:

Follow all health and safety regulations and help with plating and presentation to ensure high-quality food.
Career development

This is often an entry-level role designed for training and learning essential culinary techniques. It offers a path to advancement into more senior kitchen positions
Job Type: Full-time

Benefits:

Food provided
Work Location: In person