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