Wages will be negotiated, depending on qualifications and experience.

POSITION TITLE Commis Chef

OBJECTIVE OF POSITION To assist the Head Chef and Sous Chef in the day-to-day running of the kitchen and to co-ordinate particular sections of production.

REPORT TO
Head Chef/Executive Chef /Sous-Chef/Chef D Partie

RESPONSIBLE FOR RELATIONSHIP WITH Head Chef, Kitchen Staff, Wait Staff.

DUTIES AND RESPONSIBILITIES
• Be familiar with daily and ongoing menus, functions, specials etc.
• Offer ideas for new dishes and, when invited, submit new menu items.
• Actively seek information and advice from senior Chefs to ensure consistency and to grow your own skills.
• Ensure individual responsibilities are ready to meet daily, function and special requirements.
• Ensure the necessary stocks are on hand at the right quality and quantity.
• Ensure each component of a dish prepared is up to standard and properly cooked, and delivered on time.
• Follow recipes and instructions carefully.
• Clean preparation and service areas daily.
• Clean other areas as required.
• Be familiar with and follow the Food Control Plan.
• Follow all set standards
• Inform Head/Sous Chef of any short falls in stock or ordering needed for the next day.
• Prepare and cook raw materials to the required standard.
• Prepare and cook appropriate amounts of stock to meet demand but avoid waste.
• Treat all staff fairly and with courtesy
• Ensure all statutory, as well as establishment, hygiene regulations are strictly adhered to
• Ensure all maintenance problems are promptly reported to Head or Sous Chef.
• Any other duties the employer may reasonably require

RELEVANT QUALIFICATIONS
• Level 3 National Certificate in Hospitality (Professional Cookery)

PERSONAL ATTRIBUTES
• Great interpersonal skills
• Proactive
• Good personal hygiene
• Able to work as part of a team
• Honest and reliable
LIMIT OF AUTHORITY
• No Authority to purchase or discipline