PURPOSE
The purpose of a commis chef is to support the kitchen team by assisting in the
preparation of ingredients, cooking basic dishes, and maintaining kitchen cleanliness
and organization. They work under the supervision of more experienced chefs, such as
the chef de partie or sous chef, and gain the practical experience and skills needed. A
commis chef, also known as a junior chef or apprentice chef, helps ensure the kitchen
runs smoothly by performing various tasks, learning kitchen operations, and
contributing to the overall efficiency and quality of the food served.
DUTIES
Responsibilities include, but are not limited to:
1. Reporting to the head and sous chef, the direct senior, and head chef in their
absence.
1. Ensuring that one is fully trained and efficient in all commis chef functions and
has a comprehensive understanding of all company policies applicable to their
role.
1. Safer Food, Better Business (SFBB) and Food Safety Courses training, and
completion.
1. Working with the team to ensure that the kitchen is fully compliant to all
Environmental Health Officer (EHO) guidelines and keeping up to date
administration records and checks as evidence.
1. Setting up the kitchen prior to an event.
2. Accurately measuring meal ingredients.
3. Preparing meal ingredients, including seasoning of different meats as well as
washing, peeling, and chopping vegetables and fruits.
1. Preparing basic salads and sauces.
2. Receiving deliveries and verifying that all ordered items have been delivered and
are of good quality.
1. Taking inventory of kitchen supplies and notifying the supervisor of low or
depleted supplies.
1. Discarding all expired and spoiled food items stored in the stock rooms,
refrigerators, and freezers.
1. Performing basic cleaning duties and ensuring that workstations are properly
sanitized.
1. Plating and presenting meal items as per senior instructions.
2. Following direction and instruction from senior chefs. Completing assigned
kitchen tasks swiftly, whilst paying attention to detail.
1. Maintaining accurate administration as needed.
2. As required, reporting accurate individual statistics on time.
3. As required, attending daily and weekly staff meetings.
KEY PERFORMANCE INDICATORS
High quality ingredients, food preparation and plating.
EHO, Health & Safety compliant.
Customer satisfaction through surveys, reviews, and direct customer interaction.
VALUABLE FINAL PRODUCTS
Efficient and high-quality ingredients, food preparation and plating, contributing to
a positive and memorable dining experience for every guest.
Job Types: Full-time, Part-time
Pay: £12.21-£15.00 per hour
Expected hours: 10 – 40 per week
Work Location: In person