Commis Chef

SCOPE OF POSITION The Commis assists the Sous chef and Chef de Partie in the preparation of dishes on his/her section, a vital part of the position to keep food quality for both guests and staff to the best standard potentially possible. It is also vital to keep the staff moral high and so have a good working atmosphere, productivity and confidence level will rise with a highly motivated team. He/she is responsible for his/her professional appearance and will be expected to displayed as per Sofitel grooming standards and wearing the full clean uniform at the start of each shift. RESPONSIBILITIES - Produce all necessary food for all food service operations as required and instructed by the Head Chef or Sous Chef. - Ordering of food for his/her section of the kitchen. - Maintaining quality and quantity control in all aspects, from portion control to freshness of the product presented. - Ensure that the cleaning of the kitchen and staff food service areas is to the agreed standard. - To understand and comply with food hygiene regulations. - To follow Health and Safety Policies and Procedures in every aspect and to be COSSH trained. - To ensure that all equipment is clean and in good working order. - Ensure all house rules are adhered to in all departments at all times. - To be aware of and act in accordance with Fire Safety Procedures at all times. - To attend all statutory training as required by the company. - To carry out any reasonable requests made by a member of the management team. To be fully conversant with - Hotel fire procedures. - Hotel and Company Security procedures. - Hotel Health and Safety policy and procedures. - Hotel Facilities and attractions. - Hotel standards of operation and departmental procedures. - Methods of accepted payment of the company. Health and Safety - Ensure that all potential and real hazards are reported immediately and rectified. - Be fully conversant with all departmental Fire, Emergency and Bomb Threat procedures. - Emergency procedures are rehearsed regularly with attendance records, implemented, and enforced to provide for the security and safety of guests and employees. - Ensure the safety of the persons and the property of all within the premises, by strict adherence to existing laws, statues, and applicable ordinances, and by anticipating possible and probable hazards and conditions and either correcting them or pre-planning a defence against them. - Stimulate and encourage a general awareness of Health and Safety in relation to all tasks and activities undertaken in the department. - Level 2 Food Safety and Hygiene Certificate – Knowledge of safe food handling, storage, preparation, and hygiene standards. - Level 2 Diploma in Professional Cookery – Basic professional culinary skills and kitchen preparation. - COSHH Training Certificate – Understanding how to safely handle and store cleaning chemicals and hazardous substances. - Health and Safety Training – Knowledge of workplace safety procedures, accident prevention, and safe use of kitchen equipment. - Culinary Arts / Hospitality Qualification – Formal training in cooking techniques, food preparation, kitchen operations, and hospitality standards.