FAQs
What are the main responsibilities of a Commis Chef?
The main responsibilities include preparing, cooking, and serving healthy food and desserts, maintaining high standards in food preparation and presentation, monitoring stock movement, and adhering to hygiene and safety practices.
Is there any specific educational requirement for this position?
Yes, candidates should have completed their Higher Secondary School and possess either a 1-year craft course in Food Production or a 3-year diploma in a related field.
Will I be required to handle therapeutic diets?
Yes, you will be responsible for ensuring that the food products meet nutritional values, especially for patients on restricted diets, including therapeutic diets.
Is previous experience in a kitchen setting necessary for this role?
While previous experience is beneficial, it is not explicitly stated as a requirement; however, familiarity with kitchen operations and food preparation standards will be advantageous.
Will I need to attend meetings or training sessions?
Yes, attending all meetings and training sessions as required is part of the job expectations.
What is the work environment like for a Commis Chef?
The work environment is a fast-paced kitchen where maintaining high standards of hygiene, safety, and teamwork is essential for the smooth running of food service operations.
How important is stock management in this role?
Stock management is very important, as you will be responsible for monitoring stock movement and ordering supplies for your section, which helps the kitchen meet gross profit targets.
Who will I report to in the kitchen?
You will work under the guidance of the Executive Chef and liaise with senior chefs for direction and self-development.
Are there opportunities for career advancement in this role?
Yes, there is a responsibility for self-development and opportunities to advance within the kitchen team, especially by learning from senior chefs.