Commis Chef

Commis Chef assists senior chefs with food preparation, cooking, ingredient handling, maintaining kitchen hygiene, organising supplies, and ensuring consistent food quality.

The Commis Chef is responsible for assisting senior chefs in preparing, cooking, and presenting food according to restaurant standards. The role involves handling ingredients, preparing dishes, maintaining kitchen cleanliness, and ensuring food quality, hygiene, and safety throughout daily kitchen operations. Main Duties and Responsibilities: Assist the Head Chef, Sous Chef, and other senior kitchen staff with daily food preparation and cooking. Prepare ingredients by washing, peeling, cutting, chopping, slicing, and measuring vegetables, meat, seafood, and other food items. Prepare and cook basic dishes according to recipes and instructions provided by senior chefs. Assist with preparing starters, main courses, sauces, soups, side dishes, and desserts. Ensure food is prepared and presented according to the restaurant's quality standards. Maintain cleanliness and organisation of kitchen workstations, equipment, utensils, and storage areas. Follow food safety, hygiene, and health and safety regulations at all times. Check the freshness, quality, and proper storage of food ingredients. Assist with stock rotation, food labelling, and inventory management. Ensure ingredients are stored at appropriate temperatures to maintain freshness and prevent contamination. Coordinate with other kitchen staff to ensure timely food preparation and smooth service. Monitor cooking equipment and report any faults or maintenance requirements. Assist with kitchen opening, closing, and deep-cleaning procedures. Minimise food waste and use ingredients efficiently. Follow recipes, portion sizes, and instructions from senior chefs. Assist in maintaining a clean, safe, and organised working environment. Perform other reasonable kitchen-related duties assigned by the Head Chef or management.