COMMIS CHEF

ROLE SUMMARY

• Preparing products at the fryer station in line with recipe, portion and cooking standards, and helping meet service speed targets while following hygiene, quality and workplace safety rules.

RESPONSIBILITIES

• Cooking products at the fryer station at standard temperatures and times
• Following portion and weight standards and sending out orders on time to meet service speed targets
• Monitoring the level and quality of the frying oil; carrying out and recording the daily filtering and oil change procedures
• Keeping the station, counter and equipment clean and tidy throughout the shift
• Following chilled and frozen storage rules, FIFO and use-by date checks; labelling opened products
• Doing the final quality check before food goes out, and never sending out anything below standard
• Reporting missing stock, fridge temperature deviations and hygiene issues to the shift supervisor
• Supporting location operations when needed

REQUIREMENTS

• At least a high school diploma
• Kitchen experience, or a desire to grow in this field
• Careful adherence to recipes, portion weights and cooking times
• Knowledge of food hygiene and food safety rules, or willingness to learn them
• Good personal hygiene and compliance with uniform and hair net standards
• A meticulous approach to cleanliness and order
• Ability to work with hot equipment in line with workplace safety rules
• A team player who communicates concisely and clearly