Job Description Commis Chef Reports to Head Chef/Sous Chef Responsible to Catering Manager Purpose of Role:

 • The correct preparation and production of all foodstuffs, following the recipe cards, production procedures and proper hygiene practices, according to the instructions of the senior kitchen staff, 

 • To work according to the Standards and Procedures of the Kitchen

; • Ensure high standards of food hygiene & follow the rules of health and safety; Context: Reporting to the Sous Chef and Junior Sous Chef to deliver food to the standards required by the College. Job Purpose The Commis are an important part of the Kitchen brigade, as they backup more experienced Chefs and are very much the workers in the kitchen. Commis are newly qualified (having completed an apprenticeship or Catering college training), with some working for a few years and other just starting out in the profession, but all are learning the skills required to become a professional chef.

 Key Responsibilities General 

 • Deliver first class service to the staff, students and visitors to the college;

 • Pick up stores, arrange food and ingredients in the prescribed manner;

 • Cook and present as per the standardised recipes;

 • Make sure that the correct quantities are made with the correct Items; 

 • Help in the control of all food items in storage and rotation;

 • Maintain quality & consistency;

 • Effective utilisation of raw materials;

 • Control wastage;

 • Assist in food trial for menu changes;

 • Carry out designated duties to the best of your ability; 

• Be honest and diligent in your work, showing dependability and enthusiasm for the team;

 • Complete any other tasks reasonably requested by the Chef De Partie or Sous Chef. Health and Safety

 • Adherence to HACCP; 

 • Enabling and adherence of the principles and work practices detailed under HACCP System in the department such as Food Safety, Hygiene and Cleanliness, Health, Storage etc. as applicable to the area of your work place; Person Specification: Essential: • Good basic cooking skills; • Knowledge of food hygiene and health & safety rules in the kitchen;

 • Willingness to learn and progress within craft; 

 • Flexible and co-operative. Desirable: • Good understanding of COSHH regulations; 

 • Food hygiene skills; 

 • Smart appearance.

 Job Description Commis Chef Reports to Head Chef/Sous Chef Responsible to Catering Manager Purpose of Role:

 • The correct preparation and production of all foodstuffs, following the recipe cards, production procedures and proper hygiene practices, according to the instructions of the senior kitchen staff, 

 • To work according to the Standards and Procedures of the Kitchen

; • Ensure high standards of food hygiene & follow the rules of health and safety; Context: Reporting to the Sous Chef and Junior Sous Chef to deliver food to the standards required by the College. Job Purpose The Commis are an important part of the Kitchen brigade, as they backup more experienced Chefs and are very much the workers in the kitchen. Commis are newly qualified (having completed an apprenticeship or Catering college training), with some working for a few years and other just starting out in the profession, but all are learning the skills required to become a professional chef.

 Key Responsibilities General 

 • Deliver first class service to the staff, students and visitors to the college;

 • Pick up stores, arrange food and ingredients in the prescribed manner;

 • Cook and present as per the standardised recipes;

 • Make sure that the correct quantities are made with the correct Items; 

 • Help in the control of all food items in storage and rotation;

 • Maintain quality & consistency;

 • Effective utilisation of raw materials;

 • Control wastage;

 • Assist in food trial for menu changes;

 • Carry out designated duties to the best of your ability; 

• Be honest and diligent in your work, showing dependability and enthusiasm for the team;

 • Complete any other tasks reasonably requested by the Chef De Partie or Sous Chef. Health and Safety

 • Adherence to HACCP; 

 • Enabling and adherence of the principles and work practices detailed under HACCP System in the department such as Food Safety, Hygiene and Cleanliness, Health, Storage etc. as applicable to the area of your work place; Person Specification: Essential: • Good basic cooking skills; • Knowledge of food hygiene and health & safety rules in the kitchen;

 • Willingness to learn and progress within craft; 

 • Flexible and co-operative. Desirable: • Good understanding of COSHH regulations; 

 • Food hygiene skills; 

 • Smart appearance.