Commis Chef

Customer Service

To ensure your station and surrounding areas are clean and set up in the appropriate manner.

If required, to assist in carrying out ordering and stock taking procedures in a timely manner in line with company standards and in liaison with the senior chef on duty.

General mis en place to produce well presented food of a high quality

To help ensure that stock is managed to a consistent level and rotated accordingly.

To help manage stock effectively in order to minimise waste.

If required, to ensure temperatures are taken in accordance with food policy.

To communicate effectively with other departments of the hotel.

Company and statutory requirements to be met at all times.