Q-Sourcing Servtec Group is a global management consulting firm that helps people make significant improvements to their business performance and realize their most important career goals.
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Commis chefs are Junior chefs who work to support a chef de partie or deputy chef in a commercial kitchen. They perform cooking, cleaning, delivery, and other support duties as instructed by the chef de partie. Commis chefs help ensure that a kitchen’s operations run smoothly.
KEY ROLES AND RESPONSIBILITIES
Follow a high standard of culinary services offered to our guests, with attention to detail in preparation and presentation.
Be flexible and solution orientated.
Perform duties according to a daily production sheet or customer flow.
Perform duties at designated station or other area as decided by the Executive Chef, Sous Chef or Senior Chef on Duty.
Reading recipes and be able to prepare & cook the dishes as specified in the recipe.
Maintaining a safe clean and hygienic work environment.
Responsible for the mise en place.
Preparing and presenting dishes as per the brand menu.
Required to follow standard recipes and plate presentations in order to maintain quality standards of production and presentation.
Responsible for ordering, stock take and recipe optimization
QUALIFICATIONS
High school qualification and Tertiary collage training in food production.
Due to the nature of the business, you will need to be flexible as shifts will include our various peak times of morning, lunchtime & evening, weekends & holidays.
Previous experience working in a similar environment preferred.
Ensure food production methods and all meals are delivered to the required quality standards at the specified times to create a consistent customer experience and avoid any service failures or penalties.
Previous experience-minimum of 3 years in a large production Kitchen
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