Commis Chef

Role & Responsibilities

• To assist and monitor food stocks and stock movement.
• To understand daily departmental costs and how they influence profit and loss results.
• To ensure minimum kitchen wastage.
• To learn and record skills and recipes from other members of the department.
• To follow the cleaning schedules for the kitchen and clean the section and other areas as directed.
• To ensure stock is controlled and rotated. Accept and store deliveries
• To report any maintenance issues to the Head Chef immediately.
• To comply with all Hotel policies and procedures to ensure that all-statutory regulations are observed.
• To comply with the conditions of the food hygiene policies.
• To be flexible and willing to help other departments at busy times if required.
• Any other duties as required.