Commis Chef

Posted 1 year ago
  • To assist and monitor food stocks and stock movement.
  • To understand daily departmental costs and how they influence profit and loss results.
  • To ensure minimum kitchen wastage.
  • To learn and record skills and recipes from other members of the department.
  • To follow the cleaning schedules for the kitchen and clean the section and other areas as directed.
  • To ensure stock is controlled and rotated. Accept and store deliveries
  • To ensure that mis en place is completed in your section.
  • To report any maintenance issues to the Head Chef immediately.
  • To comply with all Alto Mar’s policies and procedures to ensure that all-statutory regulations are observed.
  • To comply with the conditions of the food hygiene policies.
  • To be flexible and willing to help other departments at busy times if required.

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