Commis Chef 2

Job Description

Commis Chef 2

  • The Commis Chef 2 reports to the Chef de Partie/Sous Chef for the effective and efficient running of the
    Campus Catering service and is accountable to them for the successful performance of the Culinary
    Department.
  • Create and sustain a work environment that embraces the company vision, mission and values and
    ensures fair, equitable treatment of all staff.
  • Focus on the brand essence – “A good night’s sleep means a good day’s work” in a Zero Harm
    environment through the (as yet to be defined) guest centric touch points
  • Knowledgeable in the provisions and obligations of the related EDF/NNB Guidance documents
  • Is practiced in Culinary procedures
  • Supports the team of highly trained, Culinary staff such that guests are consistently satisfied with the
    Culinary service
  • Knowledgeable as to the requirements of the relevant S.O.Ps (Standard Operating Procedures), to
    maintain the defined standards
  • Helps the leadership team maintain the defined standards.
  • Works with colleagues at all levels to deliver a consistent level of quality service

Qualifications for the job

  • No previous experience necessary for this role
  • Excellent listening skills
  • Follow/enforce company policies and procedures
  • Assume responsibility and accountability
  • Excellent safety and sanitation skills
  • Understand security requirements
  • Create courteous, friendly, professional work environment
  • Excellent communication skills

Your entitlements

Competitive Salary and Benefits
You will belong to Job Level – Grade 4
Your compensation and benefits are embodied in your employment contract

Position summary

Your role as Commis 2 is assisting in the preparation of high quality meals in accordance with company
standards, menu specifications and production schedules maintaining the highest professional food quality
and sanitation standards.

Duties & Responsibilities

As a Commis 2, your pre-opening responsibilities will be as follows:

  • Ensure that equipment, tools and other utensils, gadgets are ready, clean and in good working
    condition prior to operation
  • Prepare all mise-en-place needed in the designated areas so as not to delay food preparation
  • Prepare all garnish requirements for plating before final delivery of food to the guest
  • Follow recipes and portions, presentation, composition of food in accordance to specified
    standards
  • Clean, cut, and cook vegetables, seafood, meats, chicken, rice and noodles in accordance to
    specified standards
  • Monitor raw materials inventory, paying particular attention to the par stock levels and inform the
    Chef de partie/Sous Chef of supplies/stocks, items for replenishment or for requisitions from storeroom
  • Follow rules and regulations regarding safety restriction in operating and handling of food,
    equipment and utensils
  • Perform basic stewarding functions as the need arises
  • Perform any other task as required by the Chef de Partie/Sous Chef

Key Result Areas and Common Standards of Performance for all managers in the following areas:

  • Financial
  • Legal Compliance
  • Development & Training
  • Team Briefing
  • Innovation & Creativity
  • Health & Safety
  • Quality Control
  • Environment
  • Care of the Property
  • Team Contributions/meetings
  • Record keeping
  • Assigned Projects
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