Commis Chef (Junior Chef)
Overview: A Commis Chef is an entry-level or junior chef who works under the guidance of a Chef de Partie or Demi Chef de Partie. This is a training and development role focused on learning fundamental skills and kitchen operations.
Key Responsibilities:
- Preparation (Mise en Place): Completes basic food preparation tasks as assigned by station leaders. This includes washing, peeling, chopping vegetables, preparing sauces, butchering meat, and other foundational tasks.
- Station Support: Assists the Chef de Partie in all aspects of running a station during prep and service. Learns the timing and flow of service.
- Learning & Development: Actively learns cooking techniques, recipes, and plating standards from senior chefs. Rotates through different kitchen sections (where possible) to gain broad experience.
- Cleanliness & Maintenance: Maintains a clean, tidy, and organized work area. Cleans equipment, washes work surfaces, and assists with general kitchen hygiene.
- Stock Rotation: Assists in receiving, storing, and correctly rotating stock (FIFO - First In, First Out).
Requirements:
- A basic culinary qualification or a strong passion to start a culinary career.
- Willingness to learn, work hard, and take direction.
- Good teamwork and communication skills.
- Physical stamina to work long hours on their feet.
- Basic understanding of food hygiene is a plus.
