Carluccio's in Southampton offers a relaxed, authentic Italian dining experience with a menu featuring classic dishes made from fresh, quality ingredients.
Job Description
Commis Chef
Reports to Head Chef/Sous Chef
Responsible to Catering Manager
Purpose of Role:
• The correct preparation and production of all foodstuffs, following
the recipe cards, production procedures and proper hygiene
practices, according to the instructions of the senior kitchen staff,
• To work according to the Standards and Procedures of the Kitchen
;
• Ensure high standards of food hygiene & follow the rules of health
and safety;
Context: Reporting to the Sous Chef and Junior Sous Chef to deliver food to the
standards required by the College.
Job Purpose
The Commis are an important part of the Kitchen brigade, as they backup more experienced
Chefs and are very much the workers in the kitchen. Commis are newly qualified (having
completed an apprenticeship or Catering college training), with some working for a few years
and other just starting out in the profession, but all are learning the skills required to become
a professional chef.
Key Responsibilities
General
• Deliver first class service to the staff, students and visitors to the college;
• Pick up stores, arrange food and ingredients in the prescribed manner;
• Cook and present as per the standardised recipes;
• Make sure that the correct quantities are made with the correct Items;
• Help in the control of all food items in storage and rotation;
• Maintain quality & consistency;
• Effective utilisation of raw materials;
• Control wastage;
• Assist in food trial for menu changes;
• Carry out designated duties to the best of your ability;
• Be honest and diligent in your work, showing dependability and enthusiasm for the
team;
• Complete any other tasks reasonably requested by the Chef De Partie or Sous Chef.
Health and Safety
• Adherence to HACCP;
• Enabling and adherence of the principles and work practices detailed under HACCP
System in the department such as Food Safety, Hygiene and Cleanliness, Health,
Storage etc. as applicable to the area of your work place;
Person Specification:
Essential:
• Good basic cooking skills;
• Knowledge of food hygiene and health & safety rules in the kitchen;
• Willingness to learn and progress within craft;
• Flexible and co-operative.
Desirable:
• Good understanding of COSHH regulations;
• Food hygiene skills;
• Smart appearance.
Qualifications:
• This person would be a trained cook, who has not yet achieved full chef status, but has
ideally completed a Trade course or Catering Certificate.
• They are to demonstrate a willingness to take the time to learn the skills of cooking and
display an eagerness to become a professional cook. Due to the high level of training required to ensure proficiency, the person should display
a profile of being open to training and gives the appearance of being able to understand
or to grasp the training that will be given.
• The Commis should have completed their apprenticeship or training, but will still be getting
experience before taking on Chef De Partie tasks.
REVIEW
This job description will be reviewed at the end of probationary period and annually thereafter.