Commis Chef

Job purpose

To assist the Chef or Section Chef in preparing meals.

  • Looking after the area allocated to them
  • Food preparation tasks (mincing, garnishes, etc)
  • Hot and cold cooking tasks (simple cooking, seasoning, etc)
  • Cleaning and tidying the area allocated to him or her
  • The Commis Chef may be required to stand in for their superior (Section Chef or Head Chef) when the latter is absent on leave

Key responsibilities

  • To ensure that health and safety rules are applied and respected (especially HACCP)
  • To look after his or her own area
  • To ensure the cleanliness and tidiness of working areas (floors, equipment, tables, etc)

Entry requirements

Skills

  • Knowledge of kitchen equipment
  • Complete command of culinary basics
  • Active listening skills: implementing the advice offered
  • Time management: fluctuations in activity levels
  • Taking the initiative
  • Paying attention to detail and quality: respecting the instructions given
  • Team spirit
  • Adaptability

Qualifications

  • From CAP (City & Guild)/BEP (Technical School Certificate) in cooking to NVQ3 (Vocational Training Certificate) in food and technology and presentation
  • From beginner to 3 years’ experience in a similar job