Job Title:  Commis Chef

PURPOSE OF ROLE

To cook and collaborate in the assigned kitchen, meeting the required delivery of food quality, Halal, HACCP/ safety and cost efficiency

CORE JOB FUNCTIONS

1. To cook and prepare food to the defined standards 

• Working to the agreed recipes and standards of presentation 
• Implementing the agreed production systems and methods
• Organising proper / adequate mis-en-place to support the efficient delivery of food on time  
• Inspecting cooking methods to ensure consistency  
• Delegating kitchen tasks fairly and on a rotational basis
• Supporting the development of new menus and improvements  

2. To fully support full compliance with the Brunei Halal regulations, through 

• Using only approved products 
• Initiating approval for any new products required 

3. Support food cost management by    

• Processing efficiently at each stage to minimise wastage
• Complying and applying accurate portion control 
• Following recipes and portion size by weight  
• Preparing of raw ingredients correctly to minimise wastage
• Storing all items efficiently and using stock rotation, to manage perishables and use-by-dates
• Maintaining records and acting to reduce all food waste

4. Ensure full compliance with HACCP

COMPETENCIES REQUIRED

• Service delivery
• Communication
• Collaboration with colleagues
• Delivering excellence
• Being trustful
• Performance in job  role
• Adherence to policy 
• Health and safety

CANDIDATE REQUIREMENTS

1. Education

• BTec, NTec or ISQ in Culinary / Professional cookery
• Good understanding of written and spoken English
• Food hygiene certificate

2. Experience

• Previous similar role in a luxury hotel 
• Knowledge of Asian, Chinese, Italian, Pasrty and Banquet cooking styles

3. Physical requirements 

• Physically fit to carry out the duties of the post: carrying and lifting, walking and standing for long periods, working in a hot environment
• Shifts covering 24/7, over seven days per week, 365 days of the year including Public Holidays

4. Functional Knowledge

• Halal certification
• HACCP Level 1
• General kitchen safety requirements
• Knowledge of Asian and Western cooking
• Knowledge of food preparation styles and standards
• Safe use of kitchen equipment
• Hotel Health & Safety Policy and to identify and report hazards
• Understand and support the Hotel’s emergency evacuation procedures