About This Role
A Commis Chef is a junior-level, training-focused culinary professional who works under a Chef de Partie to prepare ingredients, assist with cooking, and maintain kitchen cleanliness. They focus heavily on mise en place (preparing workstations), inventory management, sanitation, and learning fundamental cooking techniques to support daily service operations. Key Responsibilities
- Prep: Peeling, chopping, washing, and portioning ingredients for the brigade.
- Station Support: Preparing dishes under guidance, ensuring consistency with recipe specifications.
- Stock Control: Receiving deliveries, organizing storage areas (freezers/fridges), and tracking inventory.
- Hygiene & Safety: Maintaining a clean workstation, following food safety procedures (HACCP), and handling equipment safely.
- Cleaning & Maintenance: Cleaning up spills, disposing of waste, and cleaning equipment after service.
Work Location: In person
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