Job Description
Responsible for the production of food in the kitchen, as per duties assigned, ensuring constant innovation, food variety and choice and that all food is handled and prepared safety in conjunction with Food Safety requirements.
This position is for an evening cook/chef, Monday to Friday, Monday to Thursday 4-8pm and Friday 3-7pm.
At least 2 years experience in a similar role is essential.
Job Responsibilities
The Commis Chef is required to be flexible according to business requirements.
The focus of the job may vary, however, it is encouraged that activities will typically include the following:
Reporting to the Chef de Partie, work as part of a team in different catering outlets
Prepare food for a lively customer café, restaurant and Hospitality events
Full knowledge of all menu items served
Work collaboratively with the Chef de Partie and Sous Chef regarding food production management to ensure minimal wastage
Work collaboratively with the Chef de Partie and Sous Chef regarding the maintenance of food levels, food quality and brand standards
Maintain high food hygiene and health and safety standards per Aramark requirements, identify any anomalies and report incidents to Aramark management
Assist the Chef de Partie and Sous Chef with post-analysis
Work collaboratively with the Chef de Partie and Sous Chef to ensure all shift opening and closing checklists are completed
Learn procedures and standards for all kitchen tasks
Undertake relevant training as required
In addition to the above, the Commis may occasionally be required to undertake back of house and front of house duties in line with business requirements.
Qualifications
Previous experience in a Food Production role within catering or retail
Good level of spoken English
Works well under supervision with the ability to take direction
Self-motivated, adaptable / flexible and a good communicator
Provide outstanding customer service
Able to prioritise workload and delegate
Work optimally without supervision
Quality focused
Effective team worker
Ownership and accountability
Understand basic catering finances – Costing, Production, Yields, Wastage etc.
Input collated information into Food Production Management System
Ability to maintain a variety of operating and general records
Education