commis chef

JOB PURPOSE:

Operates in the hot and cold food production areas of the kitchen. Carries out all duties assigned to him by Chef De Partie.

KEY ACCOUNTABILITIES:

Production

• Ensures adequate supply of raw material by checking stock levels daily
• Prepares details for requisitions of supplies daily and submits to the Sous Chef
• Makes daily production lists for his/her section
• Completes all mis-en-place necessary for his/her section
• Ensures freshness and speedy delivery of all meal orders at all times
• Checks, tastes and ensures food quality and taste of all foods served
• Ensures all preparation of food is according to hotel recipes and presentation standards

Training

• Complies with the proper use of machinery and equipment and cleaning procedures
• Ensures safe work practises are followed at all times and reports any concerns to Sous Chef immediately
• Attends training sessions as scheduled

Purchasing / Control / Store

• Prepares on daily basis all food requisitions as assigned
• Assists the Sous Chef and Chef de Partie to control food cost
• Ensures that no merchandise is served from the kitchen without correct and proper voucher/docket
• Consistently checks the temperatures in foods and follows proper food safety procedures with regard to chilling, re-heating and holding food
• Checks all outlet sections prior to leaving from duty, to ensure cleanliness, proper disposal/removal of food and proper storing/labelling
• Maintains cleanliness in all assigned areas, including refrigerators and freezers
• Fully conversant with local food hygiene and HACCP standards as per Dubai Municipality

General / Miscellaneous

• Informs on a daily basis to the Executive Chef / Sous Chef all relevant information in operational and personal matters, including information which may not require the Executive Chef or Sous Chef’s action
• Reports any equipment on the section which needs repair or maintenance
• Performs duties common to position and other duties as may be assigned

Minimum Qualifications:

• Trade Certificates from Hotel Schools, Hospitality Training Providers/Culinary Schools is an advantage
• Additional Industry Accreditation from Professional Training Courses

Typical Experience:

• Preferably minimum of 3 years ‘post apprenticeship’ industry experience
• Minimum of 1 year work experience in the F&B industry

Job-Specific Knowledge & Skills:

• Basic technical cooking skills and knowledge of cooking styles
• Basic knowledge of international cuisines