Commi Chef (Hot Section)
Department: Culinary (Kitchen)
Reports to: Chef de Partie (Hot Section) / Sous Chef
Job Type: Full-Time
Job Summary:
The Commis Chef (Hot Section) is a junior member of the kitchen brigade, specifically assigned to support the Hot Section (e.g., saute, grill, or main line). This is a developmental role for a passionate individual looking to hone their culinary skills. You will be responsible for basic food preparation, maintaining station cleanliness, and supporting the Chef de Partie during service to ensure dishes are executed quickly and correctly.
Key Responsibilities:
- Food Preparation & Cooking:
- Execute basic to intermediate cooking tasks as directed by the Chef de Partie, such as grilling, sautéing, frying, and poaching.
- Prepare all mise-en-place for the hot section, including chopping vegetables, portioning proteins, preparing sauces, and par-cooking items.
- Plate dishes according to the restaurant’s specification, ensuring consistency in portion size, temperature, and presentation.
- Monitor cooking temperatures and times to guarantee quality and food safety.
- Stock Control & Rotation:
- Assist in receiving deliveries and storing them correctly in the designated hot section fridge/freezer.
- Label and date all food items according to company policy (First In, First Out).
- Report low stock levels or shortages to the Chef de Partie.
- Hygiene & Safety:
- Maintain a clean, organized, and sanitized workstation at all times.
- Adhere strictly to health and safety regulations, including proper handling of knives, machinery, and cleaning chemicals.
- Participate in end-of-shift cleaning duties, including deep cleaning of ovens, hobs, and work surfaces.
- Teamwork:
- Work collaboratively with the rest of the hot section team to ensure smooth service flow.
- Communicate effectively with the pass (expediter) to ensure orders are timed correctly.
- Support other sections of the kitchen during quiet periods or when help is needed.
- Learning & Development:
- Show willingness to learn new techniques, recipes, and procedures.
- Receive feedback constructively and work to improve speed and skill.
- Study the menu to understand flavor profiles and cooking methods.
Qualifications:
- Formal culinary training or apprenticeship (preferred but not required for passionate candidates).
- 1-2 years of experience working in a professional kitchen environment.
- Basic understanding of classic cooking techniques and terminology.
- Ability to work under pressure in a fast-paced, hot environment.
- Strong work ethic, punctuality, and attention to detail.
- Must be able to stand for long periods and lift heavy pots/ingredients.
- Valid food safety certification (e.g., ServSafe or Level 2 Food Hygiene).
