COMMIS CHEF
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Job summary
Assist in the preparation of ingredients (chopping, marinating, seasoning) and cooking of menu items according to recipes, ensuring taste, presentation, and portion consistency.
Min Qualification:
Diploma
Experience Level:
Mid level
Experience Length:
3 years
Job descriptions & requirements
JOB TITLE: COMMIS CHEF
NATURE OF JOB: FULL TIME
INDUSTRY: HOSPITALITY
SALARY: KSHS.18,000 NET
JOB LOCATION: GITHURAI 45
DUTIES AND RESPONSIBILITIES
- Food Preparation & Cooking: Assist in the preparation of ingredients (chopping, marinating, seasoning) and cooking of menu items according to recipes, ensuring taste, presentation, and portion consistency.
- Support Senior Chefs: Work closely with the Sous Chef and Head Chef, following instructions for daily specials, new dishes, and menu changes.
- Station Management: Take responsibility for assigned kitchen stations during service, ensuring everything is ready and well-stocked before service begins.
- Quality Control: Monitor food quality and presentation before service, ensuring that every dish meets the restaurant’s standards.
- Inventory & Stock Handling: Help with receiving, storing, and rotating ingredients to minimize wastage and maintain freshness. Report shortages or stock issues promptly.
- Kitchen Hygiene &Safety: Maintain cleanliness and sanitation of workstations, tools, and equipment. Follow all food safety and hygiene guidelines.
- Collaboration & Teamwork: Work efficiently with other kitchen staff, including chefs, commis, and cleaners, to ensure smooth operations during busy periods.
- Learning & Development: Continuously learn new cooking techniques, dishes, and kitchen processes from senior chefs to improve skills and efficiency.
- Service Support: Assist during busy service times with plating, garnishing, and final checks to ensure prompt delivery of dishes.
- Adaptability: Be ready to assist in any section of the kitchen as needed, stepping in to support colleagues during peak hours or staff shortages.
KEY REQUIREMENT SKILLS AND QUALIFICATION
- Diploma in Hospitality Management or equivalent.
- Minimum of 3 years’ experience working in a busy restaurant environment.
- Strong understanding of kitchen operations, menu items, and cooking techniques.
- Ability to work independently with minimal supervision.
- Knowledge of hygiene and safety standards in a professional kitchen.
- Excellent time management and organizational skills.
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