Commis Chef - Cold Section
Reports to: CDP (Cold) / Sous Chef
Core Purpose:
To support the CDP (Cold) in the daily preparation and service of all cold kitchen items, focusing on learning foundational skills, maintaining cleanliness, and executing basic preparations with precision.
Key Responsibilities:
- Mise-en-Place: Prepare basic ingredients as directed by the CDP (e.g., washing and cutting vegetables, picking herbs, preparing salad bases, making simple dressings).
- Station Support: Keep the cold section clean, organized, and well-stocked during service. Fetch items as needed and ensure work surfaces are sanitized.
- Dish Assembly: Assist in the plating of cold appetizers, salads, and desserts under the direct supervision of the CDP.
- Storage & Hygiene: Ensure all prepared items are correctly stored. Follow all personal and kitchen hygiene protocols meticulously.
- Learning & Development: Actively learn about ingredients, recipes, and techniques used in the cold kitchen. Seek feedback and strive to improve.
Key Requirements:
- Culinary school graduate or equivalent in-kitchen training.
- Eagerness to learn and a strong work ethic.
- Basic understanding of knife skills and food preparation.
- Ability to follow instructions precisely and work cleanly in a fast-paced environment.
