Commis Chef

Our Ambassador will:To assist the Chef de Partie, Jr Sous Chef and Executive Chef and where necessary operate a section of kitchen and ensure that food standards, preparation, presentation and cooking techniques are carried out according to established recipes / standardsTo organise an assigned section and ensure it runs efficiently and productively.Be familiar with the other kitchen sections, promoting flexibility and productivity.Ensure all food produced is in line with kitchen recipes and standards.Prepare and cook all food orders with a sense of urgency.Prepare and cook staff mealsCheck all food is stored and handled as per current food health and hygiene regulations.Ensure that work area, equipment and section is kept clean at all times, in accordance with current health and hygiene regulations.Monitor daily kitchen food and product requirements and advise the supervisor of these well in advance.Monitor food preparation and wastage costs control these by following efficient preparation methods and standard recipes.Plan and organize the preparation and cooking of food in a dining or catering establishmentAssisting in planning menus, estimating food and labour costs, and ordering food suppliesExplaining and enforcing hygiene regulations