A Commis Chef is a crucial position in a professional kitchen, responsible to assist in the preparation and cooking of food items in various sections of the kitchen. They work under the guidance of the Sous Chef or Chef de Partie and play a crucial role in the food production and smooth kitchen operations. Food Preparation:Assisting in the preparation of ingredients, mise en place, and cooking of dishes according to the recipes and standards set by the senior chefs. Station Support: Supporting the Chef de Partie or station chefs in the smooth operation of their section, including plating dishes, garnishing, and ensuring timely service.Learning and Development:Learning and honing cooking techniques, knife skills, and kitchen procedures under the guidance of more experienced chefs.Kitchen Organization:Maintaining cleanliness and organization in the kitchen, including cleaning workstations, equipment, and storage areas.Assistance in Menu Execution:Helping to execute menu items, specials, and orders during service periods while following proper portion control and presentation guidelines.Quality Control:Ensuring that all dishes are prepared to the highest standards of quality, flavour, and consistency.Adherence to Health and Safety Standards:Following food safety and sanitation protocols to maintain a clean and safe working environment.Assistance in Inventory Management:Assisting in stock rotation, labelling, and inventory control within their section of the kitchen.Team Collaboration:Working collaboratively with other members of the kitchen team to ensure smooth operation during service and effective communication in a fast-paced environment.KNOWLEDGE NEEDED TO DO THE JOB COMPETENTLYFood Safety and Sanitation:Understanding the principles of food safety, proper hygiene practices, and sanitation procedures to prevent foodborne illnesses and maintain a clean and safe working environment.Life Skills:Mastery of basic knife skills, including different types of cuts (e.g., julienne, dice, chiffonade), proper handling of knives, and knife maintenance.Cooking Techniques:Knowledge of fundamental cooking techniques such as sautéing, braising, roasting, grilling, poaching, and baking, as well as an understanding of how different cooking methods affect food texture, flavor, and appearance.Ingredient Knowledge:Familiarity with a wide range of ingredients, including meats, seafood, vegetables, herbs, spices, and pantry staples, as well as knowledge of seasonality, flavor profiles, and culinary uses of ingredients.Kitchen Equipment:Understanding the use and maintenance of common kitchen equipment and tools, such as stovetops, ovens, grills, fryers, blenders, mixers, and other essential kitchen appliances.Menu Planning and Recipe Execution:Ability to follow recipes accurately, understand cooking ratios and measurements, adjust recipes for portion sizes, and execute menu items to the standards set by the senior chefs.Culinary Terminology:Familiarity with culinary terminology and kitchen jargon used in professional kitchens to effectively communicate with other team members and understand recipe instructions.Basic Nutrition:Knowledge of basic nutrition principles, dietary considerations, and special dietary requirements to accommodate guests with food allergies, intolerances, or dietary preferences.Food Presentation:Understanding the principles of food presentation, plate composition, garnishing techniques, and the importance of visual appeal in enhancing the dining experience for guests.EXPERIENCEGrade 12 certificate or equivalent qualificationCulinary Arts certificate or Diploma and advantage.Proven track record of working in a hotel / resort kitchen
