Commis 1 - (Hot Section)

2 months ago

Doha, Qatar Hospitality Development Company Full time

**Role Objective**:

- A Commis Chef is responsible for the hygienic preparation, safe cooking and quality presentation of each dish within the restaurant’s menu. Chefs at Commis level are considered the work force within the kitchen and take directions from the CDP, Demi or Sous Chef (Head Chef).
- A Commis Chef will run assigned stations within the restaurant and prepare dishes daily as well as perform preparation tasks and stock control.
- A Commis Chef will also ensure the restaurant back of house cleanliness is maintained to a high standard and that all health and hygiene policies are followed.
- Commis Chefs experience will differ from person to person but at a basic level must have cutting and preparation skills, be able to understand the importance of portion controls and have impeccable standards when it comes to food presentation,
- **Menu and ingredient knowledge are essential and Commis chefs must be able to cook dishes to the prescribed methods in a consistent manner.**

**4.1 Key Accountabilities**
- Know-How (for all levels)
- Able to relate to people in a pleasant and cooperative manner
- Works as part of a team supporting and assisting team members where possible
- Contributes to the team by performing to a high standard in all tasks
- Prepares dishes according to brand standards consistently never deviating from the recipe
- Controls portions and always thinks about the cost to the business
- Controls waste and ensures errors which because wastage is kept to a minimum
- Ensures deliveries are triple checked and only the highest quality products are accepted
- Uses trained skills to cut, prepare and store dishes according to brand standards
- Uses equipment Back of house correctly and cares for equipment by cleaning and carefully operating items correctly.
- Reports maintenance issues BOH in a timely fashion to the sous chef.
- Takes an active interest in the business and its accomplishments.
- Maintains a high level of personal hygiene - according to prescribed standards from HDC operations
- Washes hands frequently to minimize cross contamination risks and food quality
- Adheres to all policies and procedures as prescribed by HDC operations
- Takes and active part in maintaining a safe culture by observing, reporting and correcting potential hazards and risks within the business.
- Follows guidelines and directions from Baladiya officers and protects the business by ensuring all potential closure factors are reported to line manager in a timely fashion.
- Must ensure all food served to guests is safe and free from foreign bodies.
- Adopts a work ethic of “Clean as you go” and always completed cleaning tasks to the correct high standard.
- Ensures a strict system of COSHH is applied when using chemicals and uses all PPE provided by the company to perform the required tasks.
- Works to achieve highest possible standards according to the HACCP system
- Can manage a section ensuring it is well organized, clean, and safe and fulfills all enforcing Baladiya requirements.
- Ensures all products are in date and that accurate labeling is used to identify expirations.

**Accountability**
- Has full knowledge of the preparation and recipe elements of their section and can identify ingredients used in the preparation
- Can identify quality issues with produce and act accordingly
- Can give moderate answers to questions related to each dish on the menu and how they are prepared
- Strives to better oneself and learn new skills within the kitchen possibly leading to a higher chef position.
- Learns new skills and is keen to develop one self.
- Can effectively use all utensils and equipment to a high standard and is able to demonstrate above average skills in these tasks.
- Can show the beginnings of creating a dish from scratch, developing a recipe and present an appealing plate.
- Has an above average palate which can identify quality issues in produce and dishes - is always tasting and judging dishes before presenting them to the pass.

**General**
- **This outlet may serve liquor /you May handle liquor as part of your duties**
- Always Punctual and able to manage self to attend work to the assigned schedule
- Does not deviate from assigned tasks without prior communication to line manager
- Able to project a professional image at all times to guests
- Follows uniform and appearance standards as prescribed by HDC operations
- Follows strict standards of personal hygiene as per HDC operations standards, smells fresh and is well groomed.
- Minimizes absences and communicates correctly if any absence is necessary
- Strives to develop self through an attitude of “learn something new every day” attends all offered training courses and

makes best efforts to understand the brand, its menus and vision on a daily basis.
- Aids team members in their day to day tasks
- Never Says - “it’s not my job”
- Follows instructions from line managers to the letter and often strives to complete a task to i

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