Commis Chef – Mediterranean Cuisine


Job Description

  • Set up station properly and on time for each service period.
  • Make sure all food is prepared by recipes designated by the Chef de Partie.
  • Notify Sous Chef or Chef de Partie of any problems or complaints as when they arise.
  • Test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
  • Proper food rotation – first in – first out.
  • After service switch off and clean oven tops and work areas as well as surfaces.
  • Ensures that guest needs and expectations are met by providing a consistently high standard of food preparation and presentation.
  • Assists in establishing the identity of the outlet by providing the standards of food presentation required by each outlet.
  • Is aware of the method of preparation and the standard recipe for every menu items in his particular kitchen and follows the procedures at all times.
  • Maintains and cleans all work areas, kitchen equipment and utensils to the high standards of cleanliness and hygiene required by the hotel.
  • Co-ordinates with colleagues whenever necessary regarding operational problems.
  • Is familiar with the operational procedures of all equipment in the kitchen and operates them in the correct manner to ensure the maximum efficiency and personal safety.

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