
Commis Chef / Demi Chef de Partie
Location: Covent Garden
Hours/Days: 20 hours or 40 hours per week (includes weekends).
Salary: From 14.88 per hour (£11.78 basic + £3.10 tronc )
Shift Patterns: Earliest start 8am, latest finish 11pm.
Overview of Role
The role of Commis Chef or Demi Chef de Partie is to support senior chefs in preparatory work and daily kitchen operation.
Expectations:
The Commis Chef/ Demi Chef de Partie is expected to:
- Be professional at all the times
- Be a positive ambassador of The NoMad throughout your professional career with us.
- Always adhere to company policies and procedures, including but not exclusive of; compliance policies, HR policies; employee handbook.
- To role model The NoMad values and bringing them to life through every interaction.
- Show genuine care and passion for the produce used across all the outlets; with an appetite to learn and grow within the kitchen.
Main Duties & Responsibilities
The main responsibilities of the Commis Chef / Demi Chef de Partie are summarised below, the list is not exhaustive:
- Assist in the preparation of ingredients, including washing, peeling and chopping vegetables, meat and other food items.
- Measure and assemble ingredients for menu items.
- Follow recipes and instructions accurately.
- Assist in cooking dishes according to the instructions provided by senior management.
- Ensure all food is prepared to the highest standards and is ready on time for service.
- Help with plating and presentation of dishes
- Ensure the fridges are deep cleaned regularly; with food items stored properly and safely; labelled in accordance with food hygiene standards.
- Maintain cleanliness and organisation of the kitchen, including workstations; equipment and utensils in line with kitchen standards
- Assist with stock control; including the receiving and correct storing of all items received within the kitchen, notifying kitchen management with inventory checks.
- Report any equipment issues or hazards to the Executive Chef or kitchen management team.
- Adhere to all health and safety regulations, including food safety, personal hygiene and safe handling of kitchen equipment.
- Work closely with other members of the kitchen team to ensure smooth operation and communication during service.
- Be open to receiving feedback and guidance from kitchen management to improve skills and performance.
- Basic culinary knowledge and skills of food preparation techniques.
- Ability to work in a fast paced environment and maintain standards throughout the duration of working day.
- Any other reasonable requests made by the Executive Chef and/or Senior Leadership team both within the kitchen and hotel.