Role: Commis Chef
Hours: 40-hour week (4 days on and then 2 days off).
Pay: 12.31ph

Key Accountabilities and Responsibilities
- To Assist in the preparation and cooking of menu items as directed by the Head / Sous Chef.
- To assist with stock taking when required.
- To carry out the smooth and efficient running of kitchen department as appropriate.
- To be a team player, assisting other team members when necessary.
- To treat members of the team at your location as you would expect to be treated.
- To ensure stock, deliveries and wastage are all checked and recorded in line with company and food standards.
- To adhere to the company's Food Hygiene, Health and Safety and environmental policies.
- To ensure that food storage areas are maintained in accordance with the company's Food Hygiene, Health and Safety and Environmental policies and procedures.
- Interact with, colleagues, customers, and clients in a professional manner always.
- Adhere to Unit safety measures in place.
- Adhere to inflight services security compliance.
- Adhere to clean as you go standard.
- Interact with, colleagues, customers, and clients in a professional manner always.
- Comply with all unit Corporate, Social, Responsibility initiatives.

Knowledge and Skills
- Minimum 1 years' experience in catering (desirable).
- The ability to work calmly under pressure.
- Excellent communication, team work and customer service skills.
- Good literacy skills, verbal written and spoken.
- Operational awareness, understand of HACCP, COSHH, DDA, Food Hygiene, Health and Safety and DFT requirements. (Role specific)
- Understanding of various cooking methods, ingredients, equipment and procedures
- Accuracy and speed in handling emergency situations and providing solutions
- Familiar with industry's best practices

Commis Chef

Chef de Partie

chef de partie

Chef de Partie