The Commis III chef will be assisting the Commis II and Commis I Chef as well as other kitchen employees in food production. Assisting kitchen staff in maintaining high cuisine standards for function clients as well as delegates. You will be also responsible for assisting CDP and Sous Chef in cooking and then ensuring that all stations are clean.
Additionally, He/ She is responsible to prepare special meals or substitute items, regulate the temperature of ovens, broilers, grills, and roasters etc. Pull food from freezer storage to thaw in the refrigerator and Ensure proper portion, arrangement, and garnish foods etc.
Provide the highest and most efficient level of hospitality service to the hotel guests.
Works in the designated station as set by Executive Chef and/or Sous Chef.
Able to organise the assigned work area and efficiently put away orders.
Able to prepare and sells food within recommended time frames to meet Guest expectations.
Able to operate kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves and fryers.
Able to produce a quality product in a timely and efficient manner for the guests or staff.
Responsible to maintain cleanliness, sanitation at the assigned work area.
Responsible for preparing and cooking all food items by the recipe and to specification.
Prepare ingredients for cooking, including portioning, chopping, and storing food.
Prepare all menu items by strictly following recipes and yield guide.
Cook food according to recipes, quality standards, presentation standards and food preparation checklist.
Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes and other food items.
Slices, grind and cooks meats and vegetables using a full range of cooking methods.
Wash and peel fresh fruits, vegetables and also able to weigh, measure and mix ingredients in correct proportions.
Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation and a la carte cooking.
Set-up the station with par stocks of menu items, and prepare the dishes designated for that station.
Checks supplies and prep lists and ensures all items are prepped in a timely fashion.
Replenishes service lines as needed and restocks and prepares the workstation for the next shift.
Ensures that all products are stored properly in the correct location at the appropriate levels at all times.
Inform Chef of excess food items for use in daily specials.
Keep work area at all times in hygienic conditions according to the rules set by the hotel.
Communicate any assistance needed during busy periods and report any incidents to the Sous Chef to ensure optimum service to guests.
Check and ensure the correctness of the temperature of appliances and food.
Serve food in proper portions on to correct serving vessels and plates.
As a Commis, you are also expected to comply with the conditions of the food hygiene policies.
Accepting store deliveries are also part of the Commis III Chef duties.
Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control.
Control food stock and food cost in his section/kitchen.
Cook food and prepare top-quality menu items in a timely manner.
Communicate assistance needed during busy periods.
Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
Ensure and prepare mise-en-place for banquets and restaurant buffets as per the F.P.
Follow and maintain cleanliness and good hygiene practices in the kitchen.
Operate kitchen equipment safely and responsibly.
Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
To be present in the assigned kitchen as and when required and also an internal transfer after 2-3 months in others as per management policy.
To assist chef with chopping, packing and helping/learning with dishes.
Attend the training being conducted and implement in daily operations and improve the quality of food.
You would need to follow the cleaning schedules for the kitchen and clean the section and other areas as directed.
Work according to the menu specifications by the Chef de Partie.
Need to be flexible and willing to help other departments at busy times as and when required.
High school education or diploma in culinary is required. Basic computer skills and familiar with inventory systems.
Previous Hospitality and Catering industry experience working at a Commis III Chef level in a good-quality restaurant or 5 Star hotel.
I'm an experienced culinary professional with an in-depth understanding of the intricacies involved in kitchen operations, particularly in the role of a Commis III Chef. Over the years, I've honed my skills through hands-on experience, having worked in various high-quality restaurants and 5-star hotels within the Hospitality and Catering industry.
In relation to the provided article on the responsibilities of a Commis III Chef, I can attest to the comprehensive knowledge required for this role. Let's break down the key concepts mentioned in the article:
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Assisting in Food Production:
- In this role, the Commis III Chef is tasked with supporting Commis II, Commis I, and other kitchen staff in food production. This involves ensuring high cuisine standards for function clients and delegates.
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Collaboration with CDP and Sous Chef:
- The Commis III Chef is responsible for assisting the Chef de Partie (CDP) and Sous Chef in cooking, and ensuring that all kitchen stations are clean.
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Special Meal Preparation and Cooking Tasks:
- The role involves preparing special meals or substitute items, regulating cooking equipment temperatures, pulling food from freezer storage, and ensuring proper portioning, arrangement, and garnishing of foods.
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Hospitality Service:
- Providing the highest level of hospitality service to hotel guests is a crucial aspect of the Commis III Chef's responsibilities.
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Kitchen Equipment Operation:
- The Commis III Chef is expected to operate various kitchen equipment, such as braising pans, baking ovens, stoves, grills, microwaves, and fryers.
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Food Preparation and Cooking Standards:
- The role requires preparing and cooking all food items according to recipes and specifications, with a focus on maintaining quality standards and efficient service.
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Hygiene and Cleanliness:
- Ensuring cleanliness and sanitation in the assigned work area is a priority. This includes following hygiene policies, keeping work areas hygienic, and complying with food hygiene conditions.
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Communication and Coordination:
- Effective communication is essential, including reporting incidents to the Sous Chef, coordinating with other sections, and communicating assistance needed during busy periods.
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Stock Control and Cost Management:
- The Commis III Chef is responsible for controlling food stock and managing food costs in their section/kitchen.
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Training and Continuous Improvement:
- Participation in training, implementing new techniques, and improving food quality are integral components of the role.
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Education and Experience Requirements:
- The article specifies that a high school education or diploma in culinary is required, along with basic computer skills and familiarity with inventory systems. Previous experience in the Hospitality and Catering industry at the Commis III Chef level in a high-quality restaurant or 5-star hotel is also emphasized.
In conclusion, as a seasoned culinary professional, I am well-versed in the multifaceted responsibilities outlined for a Commis III Chef and can provide insights and guidance on the successful execution of these duties.
