Job Description

As a Commis Chef at a Hunger Inc. restaurant, you will be an ambassador for the exceptional service and cuisine that are the characteristics of our dining experience.
Reporting to the Executive Chef, responsibilities and essential job functions for each level include, but are not limited to, the following:
COMMIS 1

• As a Commis 1, you must be well versed in food hygiene and safety guidelines, fire and health safety policies.

• Assist management in training, scheduling, evaluating, counselling, motivating and coaching new employees.

• Accepting store deliveries and quality checking.

• Coordinate and participate with other sections for requisition, cleanliness, wastage, staff meal and cost control.

• Control food stock and food cost in the allotted section/kitchen.

• Must be able to create and implement a production cycle for every section.

• Must check and physically verify handovers provided by junior commis for the next shift.

• Have a set plan of action for finishing mise-en-place for every section and train the same to the junior commis.

• Ensure the highest standards and consistent quality in the daily preparation and stay up to date with the new products, recipes and preparation techniques.

• Ensure the proper sanitation and cleanliness of surfaces and storage containers.

• Inform Chef of excess food items for use in daily specials or staff meals.

• Coordinate with the F&B staff with upsell items, out of stock items and limited portions, specials for the day etc.

• Operate kitchen equipment safely and responsibly. Ensure everyone else is doing the same.

• Assist the CDP in ordering and requisitioning.

• Execute an impeccable deep cleaning and fumigation schedule according to proper SOPs.

• Be flexible to conquer any section in the kitchen

COMMIS 2

• Works in the designated station as set by the Executive Chef and / or Sous Chef.

• Able to organize the assigned work area and efficiently handle production.

• Able to operate kitchen equipment like the baking ovens, stoves, grills and fryers.

• Contribute to the staff meals as much as possible.

• Responsible for maintaining cleanliness and sanitation at the assigned work area.

• Responsible for preparing and cooking all food items by yield guide with proper labelling and tagging.

• Apply proper storage practices and practice FIFO. Observe Walk-in discipline.

• Set-up the station with par stocks of menu items, checks supplies and prep lists and ensures proper handovers.

• Replenishes service lines as needed and restocks and prepares the workstation for the next shift

• Communicate any assistance needed during busy periods and report any incidents to the Sous Chef to ensure optimum service to guests.

• Wash and disinfect kitchen areas, workstations, tables, tools, knives and other equipment.

• Minimize waste and maintain controls to attain forecasted food costs.

• Review status of work and follow-up actions required with the Head Cook before leaving.

• Assists in providing on the job training of new cooks

COMMIS 3

• Able to organize the assigned work area and efficiently follow instructions given by senior chefs.

• Should possess basic knife skills to be able to deal with veg prep and butchery prep.

• Able to produce a quality product in a timely and efficient manner for the guests or staff.

• Responsible to maintain cleanliness, sanitation at the assigned work area.

• Learn to make recipe kits as required.

• Prepare ingredients for cooking, including portioning, chopping, and storing food.

• Clean the Walk-ins, Low boys, Freezers as and when required or instructed.

• Follow guidelines as per senior chefs for deep cleaning the kitchen and fumigation.

• Set-up the station with par stocks of menu items and learn mise-en-place designated to that station.

• Checks supplies, handovers and prep lists and ensures all items are prepared in a timely fashion.

• Replenishes service lines as needed and restocks and prepares the workstation for the next shift.

• Communicate any assistance needed during busy periods and report any incidents to the Sous Chef to ensure optimum service to guests.

• Maintain proper food stock to prevent spoilage and wastage.

• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques

• Need to be flexible and willing to help other departments at busy times as and when required

Requirements
2-4 years previous kitchen experience at a high volume restaurant/hotel is an asset
High school education or diploma in culinary arts is required. Basic computer skills and familiarity with inventory systems.
Excellent communication and organizational skills
Strong interpersonal and problem solving abilities
Highly responsible & reliable
Ability to work well under pressure in a fast paced environment
Ability to work cohesively with fellow colleagues as part of a team
Ability to focus attention on guest needs, remaining calm and courteous at all times