JOB DESCRIPTION – Commis Chef
Department: FOOD & BEVERAGE
Reports to: CDP/Sous Chef/ Executive Chef
Position Summary:
As a commis chef you’re training to be a great chef. In most kitchens you’ll do food preparation work and basic cooking under the supervision of a chef de partie or section chef, rotating through sections such as sauce, vegetables, fish and butchery roughly every six months.
The Goal of a Lanzerac Commis:
- Must maintain a level of professionalism and communicate effectively.
- Must show enthusiasm for the job, the restaurant and the hotel.
- Must be considerate, patient and willing to help out fellow employees.
- Must be able to tolerate pressure and work calmly and efficiently during busy times.
- Possess the highest work ethics, personal morals and honesty beyond reproach.
Knowledge and Abilities:
- Maintaining high standards of hygiene
- Preparing the ingredients for a more senior chef
- Measuring dish ingredients and portion sizes accurately
- Dealing with stock rotation
Key Duties and Responsibilities:
- To assist and monitor food stocks and stock movement.
- To understand daily departmental costs and how they influence profit and loss results.
- To ensure minimum kitchen wastage.
- To learn and record skills and recipes from other members of the department.
- To follow the cleaning schedules for the kitchen and clean the section and other areas as
- directed.
- To ensure stock is controlled and rotated. Accept and store deliveries
- To ensure that mis en place is completed in your section.
- To report any maintenance issues immediately.
- To comply with the conditions of the food hygiene policies.
- To be flexible and willing to help other departments at busy times if required.
- Or any other duties as assigned
Please Send a motivational Letter to Both [email protected] and [email protected]
Before 15th July 2024