Job Overview
This position involves food production in a kitchen setting, requiring constant innovation and adherence to food safety standards.
Key Responsibilities
The Commis Chef must be flexible and adapt to business requirements. Key duties include:
* Working with the Chef de Partie and Sous Chef to manage food production, minimize waste, and maintain brand standards.
* Preparing food for various customer-facing areas, including cafes, restaurants, and hospitality events.
* Maintaining high levels of food hygiene and health and safety standards as per Aramark requirements.
* Assisting with post-analysis, shift checklists, and training as required.
Essential Qualifications
* Previous experience in food production within catering or retail.
* Good level of spoken English.
* Ability to work well under supervision and take direction.
* Self-motivation, adaptability, and effective communication skills.
* Strong customer service skills.
* Able to prioritize workload, delegate tasks, and work optimally without supervision.
* Quality-focused and an effective team worker.
* Ownership and accountability for tasks and responsibilities.
Education Requirements