Commiss Chefs

Responsibilities:

• Assisting Sous Chef and collaborating with other line chefs.
• Sound knowledge in Mise En Place for the given menu.
• Preparing basic salads and sauces as directed by the Sous Chef.
• Take ownership and initiation of the tasks.
• Receiving deliveries and verifying that all ordered items have been delivered and are of good quality.
• Taking inventory of restaurant supplies and notifying the supervisor of low or depleted supplies.
• Discarding all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers.
• Performing basic cleaning duties and ensuring that workstations are properly sanitized.
• Plating and presenting meal items as per the Chef de Partie’s instructions.

Requirements:

• Proven commercial kitchen experience.
• Sound knowledge of food health and safety regulations.
• The ability to take ownership and lead the team.
• The ability to work under pressure.
• Excellent organizational skills.
• Effective communication skills.