QSSK-BOC-CC-Commis Chef at Q-Sourcing Servtec Group

Summary

• Commis chefs are Junior chefs who work to support a chef de partie or deputy chef in a commercial kitchen. They perform cooking, cleaning, delivery, and other support duties as instructed by the chef de partie. Commis chefs help ensure that a kitchen’s operations run smoothly.

KEY ROLES AND RESPONSIBILITIES

• Follow a high standard of culinary services offered to our guests, with attention to detail in preparation and presentation.
• Be flexible and solution orientated.
• Perform duties according to a daily production sheet or customer flow.
• Perform duties at designated station or other area as decided by the Executive Chef, Sous Chef or Senior Chef on Duty.
• Reading recipes and be able to prepare & cook the dishes as specified in the recipe.
• Maintaining a safe clean and hygienic work environment.
• Responsible for the mise en place.
• Preparing and presenting dishes as per the brand menu.
• Required to follow standard recipes and plate presentations in order to maintain quality standards of production and presentation.
• Responsible for ordering, stock take and recipe optimization

QUALIFICATIONS

• High school qualification and Tertiary collage training in food production.
• Due to the nature of the business, you will need to be flexible as shifts will include our various peak times of morning, lunchtime & evening, weekends & holidays.
• Previous experience working in a similar environment preferred.
• Ensure food production methods and all meals are delivered to the required quality standards at the specified times to create a consistent customer experience and avoid any service failures or penalties.
• Previous experience-minimum of 3 years in a large production Kitchen
• Able to multi-task