Commis / Chef de Partie

Alexander Tanti

Key Responsibilities:

Commis:

Assist in the preparation and cooking of menu items.
Maintain a clean and organized work environment.
Follow recipes and presentation standards.
Assist with inventory and stock management.
Adhere to health and safety regulations.

Chef de Partie:

Manage a specific section of the kitchen (e.g., grill, sauces, pastry).
Oversee the preparation and presentation of dishes.
Train and supervise junior kitchen staff.
Maintain high standards of food hygiene and safety.
Contribute to menu development and innovation.

Qualifications

Requirements:
Proven experience in a similar role within a high-quality kitchen.
Culinary degree or relevant certification preferred.
Strong knowledge of cooking techniques and kitchen equipment.
Ability to work in a fast-paced environment and handle pressure.
Excellent teamwork and communication skills.
Attention to detail and a commitment to quality.