Commis II - Cold Kitchen at HRLeverage Africa

Key Responsibilities

• Ensure meal preparation processes are consistent and adhere to standard recipes as set by the Executive Chef.
• Prepare all cold dishes according to recipes, safety guidelines, and standards set by the Executive Chef.
• Inspect all food products and cooking tools before use; select and use only food items and tools that comply with food safety and hygiene standards.
• Supervise the cleanliness and orderliness of the working area in line with food hygiene and safety guidelines.
• Supervise compliance with specific preparation instructions for each recipe and food safety and hygiene guidelines.
• Supervise all preparation and storage to ensure they are carried out under appropriate conditions and temperature.
• Monitor inventory and replenish as necessary to avoid stockouts while ensuring appropriate stock levels and supplies according to the daily production plan.
• Ensure compliance with preservation standards for the proper handling of all food products at the right temperature.
• Assist the Executive Chef in Charge and Executive Sous Chef in formulating recipes for production in the cold station.
• Assist the Executive Chef in monitoring and enforcing company and departmental food safety and hygiene policies and procedures.
• Practice proper grooming, personal hygiene, and the use of safety equipment.
• Ensure compliance with all company standards, food safety requirements, health, safety, and environmental procedures.

Key Performance Indicators (KPIs)

• Customer satisfaction
• Compliance with chef’s recipes, processes, and specified menus
• Timely preparation of meals
• Compliance with internal guidelines, policies, and strategies
• Compliance with HACCP rules
• Development and implementation of a job rotation plan
• Succession planning.

Qualifications

• Candidates should possess relevant qualifications with 3+ years relevant work experience.
• Proven experience as a Commis II or similar role in a cold kitchen environment
• Strong knowledge of food safety, hygiene, and HACCP standards
• Ability to follow recipes and yield guides accurately
• Excellent organizational and supervisory skills
• Ability to work under pressure and meet deadlines
• Strong attention to detail and commitment to quality
• Good communication and teamwork skills.