Working Life
A Commis Chef carries out the core cooking tasks/responsibilities within the kitchen section of a restaurant, hotel, catering facility (e.g. starters, vegetables, sweets, meats, sauces, etc.). The Commis Chef works autonomously at this level.
Culinary:
• Contribute to reviewing and refreshing menus in line with business and customer requirements
• Use available technology in line with business procedures and guidelines to achieve the best result
• Check food stocks, report on shortages, prioritise food that is close to expiry and keep the storage areas in good order
• Work methodically to prioritise tasks, ensuring they are completed at the right moment and to the required standard
• Measure dish ingredients and portion sises accurately
• Demonstrate a range of craft preparation and basic cooking skills and techniques to prepare, produce and present dishes and menu items in line with business requirements
• Use correct knives and knife skills when preparing food and use the correct equipment when preparing, cooking and presenting food
• Correctly store and use food commodities when preparing dishes
• Apply correct preparation and selection methods when using meat, poultry, fish and vegetables in dishes
• Complete preparation and cooking tasks to a high standard, delivered on time and presented as described within the recipe specification
Food Safety:
• Maintain a clean and hygienic kitchen environment at all times, complete kitchen documentation as required in compliance with food Hygiene requirements
• Store, prepare and cook ingredients correctly to deliver a quality product that is safe for the consumer in compliance with Food Safety regulation
Qualities -
On successful completion, the Commis Chef will be able to identify/recognise/understand:
- The factors which influence the types of dishes and menus offered by the business.
- How technology supports the development and production of dishes and menu items in own kitchen.
- The importance of checking food stocks and managing stock rotation.
- The setup, preparation and cleaning tasks to the agreed standard whilst working in a challenging environment (in compliance with food safety legislation).
- The correct ingredients and portion sizes for each dish in line with recipe specifications.
- The principles of basic food preparation and cooking; taste; allergens; diet and nutrition.
- Commonly used knives and kitchen equipment and their specific function.
- Sources and quality points of common food groups and commodities.
- Traditional cuts of and basic preparation methods for, meat, poultry, fish and vegetables.
- The impact of seasonality on the availability, quality and price of ingredients.
Food Safety:
- Identify the personal hygiene standards, food safety practices and procedures required in compliance with food safety legislation.
- Understand how to store, prepare and cook ingredients to maintain quality, in line with food safety legislation.
People:
- Understand how personal and team performance impact on the successful production of dishes and menu items.
- Know how to communicate with colleagues and team members from a diverse range of backgrounds and cultures.
- Understand the importance of training and development to maximise own performance.
- Know how to support team members when the need arises.
- Have an understanding of professional behaviours and organisational culture.
- Recognise how all teams are dependent on each other and understand the importance of teamwork both back and front of house.
Business:
- Understand the basic costing and yield of dishes and the meaning of gross profit
- Understand the principles of supply chain and waste management
- Recognise potential risks in the working environment, how to address them and the potential consequences of those risks
- Demonstrate a specialist knowledge of hospitality business principles and practices including application within an entrepreneurial context
Competencies
Culinary:
- Show enthusiasm for keeping up to date with business and current industry trends.
- Use information communication technology and equipment in line with hospitality training.
- Demonstrate the knowledge and understanding of stock rotation and stock control.
- Demonstrate the ability to identify when tasks are not going to plan and have the confidence to request support when needed through the mentoring system.
- Work consistently to achieve standards within the hospitality environment.
- Show commitment to developing skills and knowledge; trying out new ingredients and dishes; practising and reflecting on different preparation and cooking techniques.
- Demonstrate care and attention when using knives and equipment in conjunction with health and safety regulation.
- Consistently use the correct volume and quality of commodities in each dish, maintaining attention to detail.
- Utilise the correct cuts and preparation methods in the production of high quality, safe and wholesome dishes/food for consumption.
- Develop an understanding and appreciation of food ingredients.
Food Safety:
- Demonstrate excellence personal hygiene standards in conjunction with food safety legislation.
- Demonstrate safe working practices when storing, preparing and cooking ingredients in order to maintain quality and ensure food safety.
People:
- Apply a professional approach to all tasks within the role.
- Listen and understand other peoples’ point of view and respond courteously.
- Acknowledge and recognise teams achievement through positive feedback recognising peoples work and commitment.
- Work positively as a team member.
- Apply and understand the business culture and values.
- Communicate and behave effectively to help team members achieve the best result for the customers and the business.
Business:
- Be financially aware of the cost implications through the business in approach to all aspects of work.
- Apply good waste management practices within the business.
- Be aware of potential risks within the kitchen environment and takes action to prevent them.
Interests - Commis Chef
This occupation is typically suited for people with the following Career Interests:
Naturalist
Not surprisingly, some aspect of the natural sciences will run through the Naturalist's interests - from ecological awareness to nutrition and health. People with an interest in horticulture, land usage and farming (including fish) are Naturalists.
Some Naturalists focus on animals rather than plants, and may enjoy working with, training, caring for, or simply herding them. Other Naturalists will prefer working with the end result of nature's produce - the food produced from plants and animals. Naturalists like solving problems with solutions that show some sensitivity to the environmental impact of what they do. They like to see practical results and prefer action to talking and discussing.
Enterprising
Enterprising people like situations that involve using resources for personal or corporate economic gain. Such people may have an opportunistic frame of mind, and are drawn to commerce, trade and making deals. Some pursue sales and marketing occupations. Many will eventually end up owning their own business, or in management roles in larger organisations. They tend to be very goal-oriented and work best when focused on a target. Some have an entrepreneurial inclination.
Creative
Creative people are drawn to careers and activities that enable them to take responsibility for the design, layout or sensory impact of something (visual, auditory etc). They may be atrracted to the traditional artistic pursuits such as painting, sculpture, singing, or music. Or they may show more interest in design activities, such as architecture, animation, or craft areas, such as pottery and ceramics.
Creative people use their personal understanding of people and the world they live in to guide their work. Creative people like to work in unstructured workplaces, enjoy taking risks and prefer a minimum of routine.
Entry / Progression - Commis Chef
Pay & Salary - Commis Chef
* The lower figures typically reflect starting salaries. Higher salaries are awarded to those with greater experience and responsibility. Positions in Dublin sometimes command higher salaries.
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