The Commis Chef at Mamula Island plays a vital role in supporting the Senior Chef with the preparation and cooking of all food items for our restaurants, ensuring strict adherence to Health and Food Safety guidelines. Responsibilities include assisting in food production, receiving deliveries, maintaining cleanliness, and upholding kitchen safety standards, as well as carrying out tasks assigned by the Chef de Partie and Sous Chef.
The goal of the Commis Chef is to uphold and demonstrate high levels of service, fostering a unique Mamula team spirit and culture. Success in this role means working seamlessly as part of the team, providing efficient support to colleagues, and consistently producing high-quality dishes in a timely manner.
Detailed Responsibilities
- Works in the designated station as set by Executive Chef and/or Sous Chef.
- Organize the assigned work area and efficiently put away orders.
- Operate kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves and fryers.
- Maintain cleanliness, sanitation at the assigned work area.
- Prepare and cook 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.
- Prepare, season, and cook a wide variety of meats, sea food, vegetables, soups, breakfast dishes and other food items.
- Slice, grind and cook meats and vegetables using a full range of cooking methods.
- Wash and peel fresh fruits, vegetables and also 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.
- Prepare the workstation for the next shift.
- Ensure that all products are stored properly in the correct location at the appropriate levels at all times.
- Keep work area in hygienic conditions at all times 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.
- Serve food in proper portions on to correct serving vessels and plates.
- Accept goods deliveries.
- Be present in the assigned kitchen as and when scheduled and required.
- Attend the training being conducted and implement in daily operations and improve the quality of food.
- Performs other duties as assigned.
- Works closely with all departments to ensure that both guests and staff receive the same standards and service in each department.