Role: Commis Chef
Objectives:
To ensure that your section runs smoothly and that your MEP is stocked correctly and organised depending on the amount of covers.
You must ensure that the high standard of food is constantly upheld and that at all times the cleanliness levels are maintained.
JOB PARTICULARS
▪ Order for your section and check with the Chef de Partie or Sous Chef
▪ Ensure that the MEP list has been filled out for the following day
▪ Maintain cleanliness levels in your section, MEP fridges and the walk-in fridge
▪ Prepare the staff food on your designated day
RESPONSIBILITES
▪ Report any problems to the Chef de Partie or Sous Chef
▪ Report any breakages or cleanliness problems to the Chef de Partie or Sous Chef
Essential Professional Functions and Duties
TEAM WORK
▪ To work as part of a team demonstrating excellent customer service and to set an example at all times
▪ To provide support where required to ensure the smooth and professional running of the operation in any department
BUSINESS DEVELOPMENT
▪ To practice confidentiality and contribute to the success of the business
▪ To be aware of everyone’s contribution to the success of the business
▪ To ensure that every opportunity is taken to increase sales
COMPANY POLICIES AND PROCEDURES
To be fully aware of the following:
▪ Health and safety policies and procedures
▪ Accident procedures (e.g. first aiders and boxes)
▪ Fire procedures
▪ Appropriate licensing laws
OTHER:
▪ To recognise and report all necessary maintenance
▪ To treat all company property with respect and care
▪ To carry out any other reasonable request from your management team
Role: Demi Chef de Partie
Objectives:
To ensure that your section runs smoothly and that your MEP is stocked correctly and organised depending on the amount of covers.
You must ensure that the high standard of food is constantly upheld and that cleanliness levels are maintained at all times.
Minimum Experience/Qualification:
2 years kitchen experience in a similar environment or a professional cooking qualification
JOB PARTICULARS
▪ Order for your section and check with the Chef de Partie or Sous Chef
▪ Ensure that the MEP list has been filled out for the following day
▪ Maintain cleanliness levels in your section, MEP fridges and the walk-in fridge
▪ Prepare the staff food on your designated day
RESPONSIBILITES
▪ Report any problems to the Chef de Partie or Sous Chef
▪ Report any breakages or cleanliness problems to the Chef de Partie or Sous Chef
Essential Professional Functions and Duties
TEAM WORK
▪ To work as part of a team demonstrating excellent customer service and to set an example at all times
▪ To provide support where required to ensure the smooth and professional running of the operation in any department
BUSINESS DEVELOPMENT
▪ To practice confidentiality and contribute to the success of the business
▪ To be aware of everyone’s contribution to the success of the business
▪ To ensure that every opportunity is taken to increase sales
COMPANY POLICIES AND PROCEDURES
To be fully aware of the following:
▪ Health and safety policies and procedures
▪ Accident procedures (e.g. first aiders and boxes)
▪ Fire procedures
▪ Appropriate licensing laws
OTHER:
▪ To recognise and report all necessary maintenance
▪ To treat all company property with respect and care
▪ To carry out any other reasonable request from your management team
