QUALIFICATIONS

• Professional Culinary experience over 2 years
• Experience in a Commis I or Commis II role, preferably within a reputable standalone restaurant
• Excellent communication skills (verbal and written, fluent English preferred)
• Culinary certificate from recognized institution preferred
  Job Type: Full-tim

The Commis I will report to the Executive pastry Chef via CDP/DCDP.
Responsibilities and essential job functions include but are not limited to the following:
* To maintain a high working standards and ethics as expected by the Restaurant/Executive Chef
* To prepare, cook and serve food, while maintaining the highest possible quality and meeting agreed standards for food preparation and presentation are met at all times under guidance from a senior chef
* Able to take the lead on a station as well as educate and guide junior chefs
* To be able to work under pressure, for required hours in a heated environment
* To be punctual for work and promptly report any personal emergencies that limit/disable the chef to perform duties
* To monitor stock movement and be responsible for requisitioning items for your station, acceptance and storage of deliveries
* To aid in achieving desired food costs, kitchen standards and overall objectives
* To carry out daily and weekly activities such as, temperature checks, food labeling/dating, storage, scheduled kitchen cleaning
* To remove any hazards and report any defects in the kitchen or equipment to a senior chef
* To keep high standards of personal and kitchen hygiene
* Assist in maintaining overall camaraderie in the kitchen
* To be able to communicate clearly and effectively in a kitchen environment
* To have an understanding of menu planning, the implementation of stock controls, the importance of stock management to enable the kitchen to meet gross profit targets
* To be familiar with the opening and closing procedures of the kitchen and carry them out as expected
* To assist on other sections or help with other duties when the kitchen is short staffed, in emergencies, and/or when number of covers require.
* Show a commitment learn and grow as a professional chef during the period of employment
* To have knowledge of and be able to act during emergency situations, such as fire
* To carry out and assist in the smooth running of the kitchen
* To attend all meeting and training sessions as required
* To comply with any reasonable request from your superiors