Commis Chef

POSITION TITLE:       COMMIS CHEF
REPORTS TO:             EXECUTIVE CHEF, HEAD CHEF, SOUS CHEF, CHEF DE PARTI, DEMI CHEF DE PARTIE

As the Commis Chef you will be part of a dynamic group that aims to provide food that not only exceeds our guest expectations in flavor, substance and presentation, but is also in line with agreed company & legal standards. As the Commis Chef, you must be a team player, with a passion and enthusiasm for the preparation and service of food. This is in addition to ensuring that the food costs of the business are well managed.

JOB DUTIES

Core Skills

  • To consistently prepare and cook all food to the standards and dish specifications, as implemented by the kitchen management team
  • To be hands on and present during the busy service periods
  • To ensure that the Duck & Waffle Health & Safety Policy and Food Safety Management System are adhered to in the kitchen including all related paperwork checks & record keeping, as requested by the kitchen management team
  • To ensure that you understand the correct preparation, cooking, presentation & service of food, as implemented by the kitchen management team

Development & Team Work

  • To establish and maintain good front of house relations at all times.
  • To be a team player at all times and be prepared to be flexible in order to ensure that all operations are always as guest-focused, efficient and profitable as possible
  • To assist in the delivery of best practice within the kitchen, as laid out by the kitchen management team
  • To develop strong team relations via open communication between all members of the restaurant team both front and back of house
  • To be responsive to all training provided and to attend all training sessions
  • To take responsibility for your own career path and continuous self-improvement

Detail & Quality

  • To have excellent levels of personal hygiene and presentation standards
  • To be correctly dressed in clean uniform at all times
  • To be consistently punctual for all scheduled shifts
  • Ensuring the aesthetic standards of presentation of the kitchen & the pass are excellent at all times from all areas of the restaurant
  • To clean and maintain all kitchen equipment to maximize efficiency & prolong life
  • To order and accept all deliveries to Duck & Waffle London standards and to ensure that all stock meets both company and legal standards, as set out by the kitchen management team
  • To assist in accurate record keeping, security and safe storage of all relevant deliveries
  • To assist in the implementation all fire regulations and procedures and assist in evacuations as necessary
  • To monitor all equipment & report any maintenance issues in cooperation with the Kitchen Management
  • To assist with the ordering, storage and careful use of all kitchen supplies

Financial

  • To work with the kitchen management team to minimize waste of gas, water & electricity
  • Preparation for each shift and efficiency with the kitchen set up
  • To adhere to the agreed level of consumables including paper & chemicals as dictated by the kitchen management team
  • To respect and protect company property and your working environment
  • To adhere to the correct product storage, stock rotation, food quality and portion control as set out by the kitchen management team
  • To accurately count food stock on a weekly basis, report factually and all food wastage is recorded and minimized by the whole team