Job Description

 

A commis chef is one who is considered as the junior or apprentice chef position in the kitchen. The primary objective of a commis chef would be to gain experience in the different areas of the kitchen operation, and get rotated around the various positions to take the opportunity to learn from the senior chefs in the particular area. It can be a rather challenging position as a commis chef needs to make use of the opportunity to absorb all if not as much information as possible during the short phase of time that he or she is attached to a particular kitchen operation area. 

 

Duties

 

• Take the opportunity to learn from the senior chefs as much as possible

• Communicate effectively with other kitchen employees

• Be able to perform multiple job scopes simultaneously

• Perform basic tasks of food preparation in the kitchen

• Ensure proper sanitation of kitchen operation areas

• Prepare the ingredients required for operation

• Create requisitions for supplies

• Assist to control costs by aiming to minimize on waste and pilferage

• Maintain inventory records of restaurant supplies

• Ensure that food delivered to customers are fresh and of high quality

 

Expectations

 

• Maintain a positive attitude towards learning

• Maintain high health and safety standards

• Ensure that the restaurant is compliant with hygiene standards

• Always be updated on the latest industry trends present

• Attend trainings for continuous improvements

• Need to be both practical and creative 

 

Preparation Timeline

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Opening Checklist

 

 

 

 

 

 

 

Closing Checklist