Commis Chef

Job Description:

• To Demonstrate initiative at all the times. Preparation and service of hot and cold dishes, responsibility for the section, carrying out ordering and stock rotation where necessary. Strong desire to improve on skills and knowledge. Ability to produce own work in accordance with deadline
• Seek own solutions to the minor obstacles that occur from time to times
• Main Responsibilities
• Review the daily production sheets with chef de parties or sous chef when the first is not present.
• Prepares, and when required, delegates the production of the necessary food items in accordance with standards in a timely & efficient fashion to ensure that there is no interruption to guest’s service.
• Actively participates in training of culinary skill to junior talent and apprentices.
• Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met
• Keeps work station clean and organized including, but no limited to, fridges, freezers, counter tops and stove tops.
• Ensures that station opening and closing procedures are carried out to standard.
• Keep over-production and food waste to a minimum, ensures proper rotation, labelling and storing of food in order to reduce food cost expenses
• Ensure FIFO is practice.
• Operate all kitchen equipment and conduct them with safety in mind at all the times.
• Ensures that all the food products are handled, stored, prepared and label properly and served safely in accordance with hotel and government food safety guidelines.
• Report any and all deficiencies in kitchen equipment functionality and quality of food products to chef de parties or sous chef in a timely fashion.
• Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the hotel health and safety program.
• Adhere to all environment policies and programs as required.
• Other reasonable duties as required.
• Make sure to log all information in the kitchen log book.
• Briefing with talent on new happenings and follow up.
• Monitor delivery and delegate to arrange accordingly.
• Cleaning schedule to follow.
• Always do the line check.
• Kitchen log book to be filled out.
• Run the section with great confident and sense of urgency.
• Distribution of task to cooks.
• Ensure full liaison with other members of the section and the kitchen team.
• Strong communication with the chef de parties of the section
• Key relationship with the executive chef and sous chefs
• Daily data collection and reporting of issues as they arise
• Stock rotation, FIFO.
• Vegetables, dried goods and other food related items to be stored properly
• Understand and apply the principal of HACCP program.

Profile Required:

Education 

Post graduate and basic Apprenticeship

Experience

Minimum of 1 or 2 years in a similar position in a high volume internationally recognized luxury hotel chain or high-end food and beverage establishment.

Key Competencies

Communication skills

Organisational skills

Guest focus

Discipline

Build Personal Effectiveness

Appearance: Confident, well-groomed and dressed in a business smart manner.

Personality: Warm, welcoming, smiling and pleasant.

Act with integrity.

Excellence in communication skills: verbally and listening.

Exhibit self-confidence

Make sound decisions

Talented chef

Take initiative

Create Team Focus

Build relationships

Facilitate open communication

Foster teamwork

Promote team diversity

Customer service orientation

Create High Performance Culture

Able to multi-task and to set clear priorities

Effective organisational development

Take ownership

Results oriented

Lead Change and Innovate

Build support for change

Drive continuous improvement

Share best practices

Other skills

(Language, Computers)

Able to read and write excellent English and preferably another language

Basic computer skills