Commis Chef – University of Edinburgh

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Job Detail
Job Description

 

 

 

Job Description

Job Title:                              Commis Chef

Department / School:        Accommodation Services

Reports To:                          Manager / Supervisor

Job Purpose

Undertake food preparation duties as part of a kitchen team, and assist chefs of all levels above Chef de Partie with any other basic food prep duties required as per recipes for daily menus. In addition help with general cleaning duties or dish wash duties within the department and any food service if required.

Main responsibilities

• Prepare, cook and present food ready for delivery to various catering outlets on a daily basis, complies with set standards and consistency of presentation, production amounts and portion control as per standardised menus. (45%)
• As per the departmental Food Hygiene/HACCP System, ensure full compliance throughout all food handling and storage with accurate recording of critical temperature controls, and thawing and chilling times, as well as completion of cleaning procedures as per cleaning policies and checklists. (15%)
• Assists and helps other team members, Agency Chefs, Kitchen Porters, in respect to instruction in portion control and presentation or instruction on the correct use of specialist technical equipment e.g. combi ovens, slicing machines, cleaning machines. (15%)
• Transport food to other sites if required e.g. outside catering and assist with service to customers when appropriate. (5%)
• Ensure the removal of all food and packaging waste from kitchens in a
hygienic and safe manner. (5%)
• To ensure that all staff provide a courteous standard of service and
deal with any customer/staff issues which arise during
operation/opening hours. (10%)
• Will undertake the above duties working on a rotational basis and any
additional duties as requested by management. (5%)

Planning & Organising

Must be able to organise own work routines and prioritise to ensure menu item
availability – avoiding customer delay, but to minimise waste.
Must be able to follow recipe ingredients/methods and help with menu development,
tastings and specifications.

Decision Making

• During periods of sickness or unexpected staff absence, in liaison with
line manager is able to respond and find a solution so as not to affect
service.
• Be able to deal quickly with unexpected circumstances eg. cooking
equipment breakdown, feeding higher numbers than expected, loss of
utility, eg. Water, gas, etc. In all such situations, and working with key
contacts, find a best solution/compromise so production of food is not
impacted.
• Commis Chefs must be able to perform a number of tasks
simultaneously, handling constant interruptions and last minute
requests. They must be self-organising, able to ensure food production
timings are appropriate, whilst assessing requirements throughout the
day.
• When handing over to a deputising chef/commis chef, inform them of
any requirements they are covering and communicate well with the
team.
• Must be able to judge if standards are being met and communicate
problems to Head Chef/Sous Chef and chef on duty/duty managers.

Knowledge Skills and Experience

Commis chefs must have at least a basic knowledge of cooking skills as training will
be given. Working within a large scale kitchen environment would be an advantage
but not essential. Chefs must be skilled in the operation of complex cooking
equipment and be able to work with menu and specification sheets to produce food
in a range of quantities.

Dimensions

Preparation of food up to the value £2,000 per day, therefore requiring strong
knowledge of production planning and waste control.
Operate a variety of kitchen equipment ranging in value from £1,000 – £15,000 daily.
Additional Information

The catering environment can be a physically demanding environment requiring
substantial physical effort at times with heavy lifting and sometimes long periods of
repetitive tasks. A certain degree of bending, stretching, twisting and constant
movement is required and ability to work at a quick pace over meal service times. A
high level of flexibility is required to cover changes in services, dependant on
business levels and requirements. Demands to provide services out with the catering
unit, requires co-operation and must be prepared to extend working hours at short
notice within limits. Chefs must be prepared to work in any area unless specialist
training has not been given.

Health & Safety Requirements for the role

This job requires:

• Successful completion of REHIS Elementary Food Hygiene course
within the first 6 months of employment
Key Job hazard information specific to the role
This role may result in potential exposure to certain hazards. These will be risk
assessed by the school or department, which may require you to participate in, for
example, health surveillance or follow other health and safety requirements.

If you require this document in an alternative format please contact HR by email at
HRHelpline@ed.ac.uk or by telephone on 0131 651 5151.

 

To apply please contact – UoE.Cafes@ed.ac.uk