Commis (Commi 1/2/3)

Responsibilities:

1. Food Preparation and Execution:

• Lead the preparation of complex dishes, ensuring precision and adherence to established recipes.
• Execute advanced cooking techniques and demonstrate creativity in dish presentation.

2. Station Management:

• Supervise and organize the designated kitchen station, ensuring efficiency and cleanliness.
• Monitor inventory levels, order supplies, and maintain proper storage procedures.

3. Team Leadership:

• Provide guidance and supervision to Commis 2, Commis 3, and other junior staff.
• Foster a positive and collaborative work environment within the kitchen team.

4. Menu Development:

• Collaborate with senior chefs in developing and refining menu items.
• Suggest creative enhancements to dishes and contribute to seasonal menu changes.

5. Quality Control:

• Conduct rigorous quality checks to maintain consistency and excellence in taste and presentation.
• Address any deviations from standards promptly and effectively.

6. Training and Mentoring:

• Mentor junior staff, providing training on advanced culinary techniques.
• Share knowledge and best practices to enhance the overall skill set of the kitchen team.

7. Collaboration with Sous Chef and Head Chef:

• Collaborate with the Sous Chef and Head Chef to ensure smooth kitchen operations.
• Communicate effectively on issues related to menu planning, kitchen procedures, and staffing.

8. Adherence to Health and Safety Standards:

• Ensure compliance with health and safety regulations, including proper food handling and sanitation practices.
• Participate in regular health and safety training sessions.