Commis Chef III at Kenya Red Cross Society

Reporting to:                 Head of Culinary Arts

 JOB SUMMARY:As a Commis Chef you will be responsible for planning menus and preparing meals while following establishment recipes and will provide exceptional high quality standards in all aspects of food service.  Responsibilities will include preparing food, managing food stations, cleaning the kitchen, and helping the chefs. Work may include operating a grill, oven, or fryer.. 

KEY RESPONSIBILITIES:

1. Prepare all pantry food items according to standard recipes, or as otherwise specified by superior, to ensure consistency of service to guests.
2. Execute special guest requests as required.
3. Store freshly produced products in accordance with quality and hygiene standards.
4. Prepare food for special orders, buffet presentation, VIP parties, and other functions as required.
5. Prepare all food items according to standard recipe and/or as specified on guest check to ensure consistency of products presented to guests.
6. Prepare daily requisitions for supplies and food items, estimate expected food consumption and organize preparation
7. Maintain high standards of food quality and appearance while ascertaining cost effective use a Stores all food in containers covered, labeled and dated, using the proper containers to protect against waste and spoilage. Materials/Equipment Handling & Inventory
8. Keep all refrigeration, storage and working area(s) in clean condition, so as to comply with Health and Hygiene Regulations.
9. Perform general cleaning tasks, using standard Hotel cleaning products as assigned by superior.
10. Keeps floors dry and clean at all times to avoid slip/fall accidents
11. Any other duties that may be assigned by management from time to time.

 Key Skills and Competences

• Ability to plan and organize workload.
• Ability to work independently with minimal supervision.
• Ability to apply the principles of quantity food production and food safety.
• Ability to communicate effectively and professionally with students, parents, teachers, the Principal, and co-workers.
• Ability to accurately count and record food items, inventory, and paper/computerized food production records.
• Ability to apply principles of quantity food production including batch cooking, safe food handling, and HACCP.

 Education and Experience:

• 3 years’ experience working with hospitality institutions working as a cook, assistant cook, helper or steward
• KCSE, “0” level certificate.
• Formal Culinary Training
• Previous experience in a team environment and various cooking methods preferred