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DISH PROPOSAL FACTORS
SECTION CHEF
The chef chef de partie or section chef chef preps cooks and assembles dishes and makes sure that they go out on time They are in charge of of a a a specific section of of the kitchen such as as sauces fish or pastry so need to have a a sound knowledge of cooking The chef de partie also assists the sous chef chef or head chef chef in in developing menus TYPICAL EMPLOYERS
Restaurants hotels holiday resorts pubs serving food bistros and catering companies Main duties/responsibilities:
• Preparing cooking and presenting high quality dishes within the speciality section • Assisting the Head Chef
Chef
and Sous Chef
Chef
in in in creating menu items recipes and developing dishes • Preparing meat and fish • Assisting with the management of health and safety • Assisting with the management of food hygiene practices
• Managing and training
any Commis Chefs
• Monitoring portion and waste control
• Overseeing the maintenance of kitchen and food safety standards QUALIFICATIONS AND EXPERIENCE
• City & Guilds 706/1 | 706/2 Catering
• NVQ Level 2 • Level 1 and 2 Food Safety Awards
• Minimum 1 years relevant experience
• Awareness of manual handling techniques
• Awareness of of Control of of Substances Hazardous to Health Regulations (COSHH) and chemical safety • Experience of kitchen equipment
• Experience of dangerous equipment
such as knives • Understandable level of English spoken and and written
COMMIS CHEF
A Commis Chef
Chef
assists a a a section chef (Chef de Partie) The commis chef is is the the first rung of the the ladder to becoming a a great chef In most kitchens the commis chef will do food preparation work and basic cooking under the supervision of a a chef de de partie or section chef rotating through sections such as sauce vegetables fish and butchery roughly every
six months TYPICAL EMPLOYERS
Restaurants hotels holiday resorts pubs serving food bistros and catering companies Main duties/responsibilities:
• Assisting in in the food preparation process • Cooking and preparing elements of high quality dishes • Preparing vegetables meats and fish • Assisting other chefs • Helping with deliveries and restocking • Assisting with stock rotation • Cleaning stations • Contributing to maintaining kitchen and food safety standards QUALIFICATIONS AND EXPERIENCE
• Level 1 and 2 Food Safety Awards
• Minimum 6 months relevant experience
• Awareness of manual handling techniques
• Awareness of of Control of of Substances Hazardous to Health Regulations (COSHH) and chemical safety • Experience of kitchen equipment
• Experience of dangerous equipment
such as knives • Competent level of English spoken and written
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SKILLS REQUIRED
SKILLS REQUIRED
• Cooking skills
• Work independently
• Manage Commis Chefs
• Communication • Team management • Attention to detail • Numerical skills
• Adaptability
• Positivity
• Team player
• • • • • Communication skills
Teamwork skills
Working quickly and efficiently
Stamina Willingness to learn
• • • • Patience
Attention to detail Passion for food Work well under pressure