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Commis Chef

4 weeks ago

Cork, Cork, Ireland Aramark Full time

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We are seeking Commis chefs to join the team based in Hollyhill, Cork. You will be Responsible for the production of food in the kitchen, as per duties assigned, ensuring constant innovation, food variety and choice and that all food is handled and prepared safety in conjunction with Food Safety requirements.

Job Responsibilities

The Commis Chef is required to be flexible according to business requirements. The focus of the job may vary, however, it is encouraged that activities will typically include the following:

  • Reporting to the Chef de Partie, work as part of a team in different catering outlets
  • Prepare food for a lively customer café, restaurant and Hospitality events
  • Full knowledge of all menu items served
  • Work collaboratively with the Chef de Partie and Sous Chef regarding food production management to ensure minimal wastage
  • Work collaboratively with the Chef de Partie and Sous Chef regarding the maintenance of food levels, food quality and brand standards
  • Maintain high food hygiene and health and safety standards per Aramark requirements, identify any anomalies and report incidents to Aramark management
  • Assist the Chef de Partie and Sous Chef with post-analysis
  • Work collaboratively with the Chef de Partie and Sous Chef to ensure all shift opening and closing checklists are completed
  • Learn procedures and standards for all kitchen tasks
  • Undertake relevant training as required
  • In addition to the above, the Commis may occasionally be required to undertake back of house and front of house duties in line with business requirements.
Qualifications

The Ideal person:

  • Previous experience in a Food Production role within catering or retail
  • Good level of spoken English
  • Works well under supervision with the ability to take direction
  • Self-motivated, adaptable / flexible and a good communicator
  • Able to prioritise workload and delegate
  • Work optimally without supervision
  • Quality focused
  • Effective team worker
  • Ownership and accountability
  • Understand basic catering finances – Costing, Production, Yields, Wastage etc.
  • Input collated information into Food Production Management System
  • Ability to maintain a variety of operating and general records
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