HOME->CAREER GUIDENCY->RECIPES

Author :chef ssentongo Geoffrey

Job Description for Line Chef Or Commis 2

Position Title : Line Chef / Commis 2

Reports To: Head Chef or sous chef

Position summary :

As a line chef, you would be working on a variety of stations in a high volume kitchen environment. He/she is responsible for creating an exceptional culinary experience for the guests through preparation, cooking and food presentation. Takes leadership role during the absence of the Head Chef and sous chef.

Must adhere to all sanitation regulations and requirements and also responsible for the correct handling and preparation of all food items and equipment. This position will also assist the chef de partie (CDP) and or sous chef to plan and prepare quality service for the food and beverage production department.

Line Chef / Commis 2 Duties and Responsibilities :

1- Provide highest and most efficient level of hospitality service to the hotel guests.

2- Works in the designated station as set by Executive chef and /or sous chef.

3- Able to organise the assigned work area and efficiently put away orders.

4- Able to prepare and sells food within recommended time frames to meet Guest expectations.

5- Responsible to maintain cleanliness, sanitation at the assigned work area.

6- Responsible for preparing and cooking, all food items by the recipe and to specification.

7- prepare ingredients for cooking, including portioning, chopping and storing food.

8- Cook food according to recipes, quality standards, presentation standards and food preparation checklist.

9- Communicate any assistance needed during busy periods and report any incidents to the sous chef to ensure optimum service to guests.

10- check and ensure the correctness of temperature of appliances and food.

11- serve food in proper portions on to correct serving vessels and plates.

12- Maintain correct portion size and quality of the food to the hotels standards.

13- Review status of work and follow up actions required with the Head cook before leaving.

14- Assists other Team Members in the kitchen when needed or perform any other tasks assigned by the hotel management.

Prerequisites :

* Excellent understanding of various cooking methods, ingredients, equipment and procedures.

* Able to work in a fast-paced environment with speed and quality.

*Great personal Hygiene and grooming standards.

* Should be able to communicate, read and write clearly and effectively.

Experience :

One to five years of minimum previous experience required in a high volume kitchen or full-service hotel.

Training Tips, job descriptions and more. See you around and happy career.

Please don’t forget to follow, share and to drop your comment below, it’s very important.

Published by Chef ssentongo Geoffrey

I started my culinary journey at the young age and I love my career.

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Create your website with WordPress.com
Get started
%d bloggers like this: