Commis Chef

Brass and Knuckle

Main Responsibilities

• The day-to-day supervision and operation of the Kitchen, Butcher & Deli
• Determine production schedules and staff requirements necessary to ensure timely delivery of services
• Carrying out the preparation, seasoning and cooking of the items sold at the Premises
• Any other duties which the Employer views as reasonably necessary for the running of the Premises
• Establish and maintain effective employee relations and interdepartmental working relationships.
• To wear the correct uniform ensuring you are smart at all times.
• To check the roster, arrive on duty punctually and be flexible to work when requested.
• To adhere to the opening, service and closing procedures as instructed and established standards.
• To ensure that gas is shut down and fridges are locked at the end of the day.
• To use kitchen equipment with care and report deficiencies to superior.
• To maintain an eye for detail at all times either to spot operational difficulties and product innovation.
• To keep cleanliness, sanitation and hygiene are kept to the required standards.

Qualifications

Required Skills
• The employee is expected to perform any duties as per operations requirements as instructed by the Head Chef.A good standard of education
• Good command of English
• Willing and able to work flexible hours including weekends and holidays
• Team worker and takes initiative