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