Line Chef Commis 1

1.   Food Preparation and Execution:

·        Lead the preparation of complex dishes, ensuring precision and adherence to established recipes.

·        Execute advanced cooking techniques and demonstrate creativity in dish presentation.

2.   Station Management:

·        Supervise and organize the designated kitchen station, ensuring efficiency and cleanliness.

·        Monitor inventory levels, order supplies, and maintain proper storage procedures.

3.   Team Leadership:

·        Provide guidance and supervision to Commis 2, Commis 3, and other junior staff.

·        Foster a positive and collaborative work environment within the kitchen team.

4.   Menu Development:

·        Collaborate with senior chefs in developing and refining menu items.

·        Suggest creative enhancements to dishes and contribute to seasonal menu changes.

5.   Quality Control:

·        Conduct rigorous quality checks to maintain consistency and excellence in taste and presentation.

·        Address any deviations from standards promptly and effectively.

6.   Training and Mentoring:

·        Mentor junior staff, providing training on advanced culinary techniques.

·        Share knowledge and best practices to enhance the overall skill set of the kitchen team.

7.   Collaboration with Sous Chef and Head Chef:

·        Collaborate with the Sous Chef and Head Chef to ensure smooth kitchen operations.

·        Communicate effectively on issues related to menu planning, kitchen procedures, and staffing.

8.   Adherence to Health and Safety Standards:

·        Ensure compliance with health and safety regulations, including proper food handling and sanitation practices.

·        Participate in regular health and safety training sessions.