Posted 3 months ago

Commis 1& 2 Chef

Job brief

  • To prepare food to the exact chef’s specifications and to set up stations for menu. Line cook duties will consist of assisting the executive and sous chef with their daily tasks.
  • To consistently foster a spirit of harmony and cohesion between the kitchen brigade and service staff.

Responsibilities

  • To set up the mise-en-place stations for the various meal periods according to performance standards.
  • To prepare food items according to the standard recipes, ensuring the flair, creativity and quality standards that Gerbou has become known for.
  • To assist in controlling expenses and minimize waste of all food items.
  • To collect food requisitions for the outlet kitchen as directed.
  • To assist in maximizing employee morale and productivity.
  • To work in any section of the kitchen when necessary or as requested by the outlet chef.
  • To become familiar with all sections of the kitchen to facilitate the flexible use of employees.
  • To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
  • To break down mise-en-place stations at the end of meal periods and store the food away properly.
  • To report for duty punctually wearing the correct uniform at all times.
  • To provide a courteous and professional service at all times.
  • To maintain good working relationships with colleagues and all other departments.
  • To have a complete understanding of an adhere to the restaurant’s policy relating to Fire, Hygiene and Safety.
  • To maintain a high standard of personal appearance and hygiene at all times.
  • To have a complete understanding of the restaurant’s employee handbook and adhere to the regulations contained within it.
  • To clean up tabletops, shelves, kitchen utensils, operating equipments, drawers etc before leaving the work place.
  • To carry out any other reasonable duties and responsibilities as assigned by the Head Chef, Sous Chef, etc.
  • To respond to change in the departmental function as directed by the industry, company or restaurant.
  • Allways concerned with maintaining Gerbou standards, accuracy, and quality.
  • Critically evaluates one’s own performance and consistently sets high standards.
  • Consistently produces error free output.
  • Set up and stocking stations with all necessary supplies.
  • Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces).
  • Cook menu items in cooperation with the rest of the kitchen staff.
  • Answer, report and follow head or sous chef’s instructions.
  • Ensure that food comes out simultaneously, in high quality and in a timely manner.
  • Comply with nutrition and sanitation regulations and safety standards.
  • Maintain a positive and professional approach with coworkers.

Requirements

  • Up-to-date with culinary trends and optimized kitchen processes.
  • Credentials in health and safety training.
  • Degree in Culinary science or related certificate.
  • Excellent presentation skills.
  • Strong organizational and multitasking skills, with the ability to perform well in a fast-paced environment.
  • Team spirit.
  • Flexibility to work in shifts
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