Commis Chef

What you Will Learn

• Select and use the correct knives, tools and equipment safely, efficiently and for the appropriate task.
• Prepare, cook and finish a wide range of fresh ingredients and dishes, including meat, fish, vegetables, sauces, soups, pasta, grains, eggs, pastries, doughs and desserts.
• Apply a variety of cooking techniques such as grilling, frying, roasting, baking, braising, poaching and sautéing to produce high-quality dishes.
• Select quality, seasonal ingredients, use alternative products where required and minimise waste through sustainable working practices.
• Season, flavour, portion, plate, garnish and present dishes to meet quality, consistency and profitability standards.
• Maintain high standards of food safety, allergen control, hygiene, health and safety, including temperature monitoring, PPE and stock rotation.
• Identify and correct production issues, respond to feedback and complaints, and continuously improve performance.
• Manage stock, organise workloads, prioritise tasks and contribute to efficient kitchen operations.
• Communicate professionally, work collaboratively with colleagues, support equality, diversity and inclusion, and promote positive wellbeing.
• Demonstrate professionalism through accuracy, attention to detail, personal responsibility, teamwork and maintaining high standards at all times.