Job Title:

Line Cook & Commi I, II, II

Reports To:

Sous Chef / Executive Chef

Job Summary:

The Chef de Partie is responsible for preparing, cooking, and presenting dishes within their specialty section. This role includes ensuring high standards of food quality, hygiene, and health and safety in the kitchen.

Key Responsibilities:

1. Food Preparation and Cooking:

• Prepare and cook dishes according to the restaurant’s menu and recipes.
• Ensure all food is prepared to the highest standards of quality and presentation.
• Oversee the preparation and cooking of food in the assigned section.
• Assist with the planning and creation of new dishes and menus.
• Ensure portions and garnishes are consistent and in line with the restaurant's standards.

2. Kitchen Management:

• Manage and coordinate the activities of the kitchen staff in the assigned section.
• Train and mentor junior staff and apprentices.
• Ensure the kitchen stations are set up and stocked before service.
• Maintain an organized and clean workstation.
• Monitor inventory levels and communicate needs to the Sous Chef or Executive Chef.
• Assist in managing food costs and minimizing waste.

3. Compliance and Safety:

• Adhere to all food safety and sanitation regulations.
• Ensure that kitchen equipment is properly maintained and used safely.
• Report any maintenance issues or hazards to the Sous Chef or Executive Chef.
• Comply with all health and safety policies and procedures.
• Conduct regular checks to ensure food safety standards are being met.

Skills

Qualifications:

• Proven experience as a commi, line cook or similar role in a reputable kitchen.
• Culinary school diploma or equivalent experience.
• Knowledge of various cooking methods, ingredients, equipment, and procedures.
• Ability to work in a fast-paced, high-pressure environment.
• Strong organizational and multitasking skills.
• Excellent communication and teamwork abilities.
• Attention to detail and creativity.

Physical Requirements:

• Ability to stand for extended periods.
• Ability to lift heavy objects (up to 50 pounds).
• Manual dexterity to handle various kitchen tools and equipment.
• Ability to work in a hot and humid environment.

Work Environment:

• Typically works in a busy kitchen environment.
• May be required to work nights, weekends, and holidays.