Job Description, Duties, Interview Questions and Salary for Line Chef or Commis II

As a Line Chef or Commis II, you will be responsible for assisting the Head Chef and Sous Chef in the preparation and delivery of high-quality dishes in a timely and efficient manner.

Your duties will include preparing and cooking ingredients, following recipes and menus, ensuring the kitchen is clean and well-stocked, and assisting with inventory management. You will also be responsible for maintaining strict hygiene and safety standards in the kitchen.

To be successful in this role, you should have a passion for cooking and a desire to learn and develop your skills in a fast-paced, dynamic environment. You should also be a team player with excellent communication skills, able to work well under pressure and take direction from senior chefs.

If you are looking for an exciting and rewarding career in the culinary arts, then we encourage you to apply for this position and join our team as a Line Chef or Commis II.

As a line chef, you would be working on a variety of stations in a high-volume kitchen environment. They are 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) or Sous Chef to plan and prepare quality service for the food and beverage production department.

Line Chef / Commis II Duties and Responsibilities:

1. Provide the 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 organize the assigned work area and efficiently put away orders.
4. Able to prepare and sells food within recommended time frames to meet GuestDefinition of Guest in Hospitality Industry: A guest is the most important person in any business. A... expectations.
5. Able to operate kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves and fryers.
6. Able to produce quality product in a timely and efficient manner for the guests or staff.
7. Responsible to maintain cleanliness, sanitation at the assigned work area.
8. Responsible for preparing and cooking all food items by the recipe and to specification.
9. Prepare ingredients for cooking, including portioning, chopping, and storing food.
10. Prepare all menu items by strictly following recipes and yield guide.
11. Cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
12. Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes, and other food items.
13. Slices, grind and cooks meats and vegetables using a full range of cooking methods.
14. WashWash - 1) Brushing or coating a food item with a liquid such as egg white; milk or egg wash. 2) The ... and peel fresh fruits, and vegetables and also able to weigh, measure, and mix ingredients in correct proportions.
15. Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation and a la carte cooking.
16. SetSet: Allowing an item to go from a soft or liquid state to a firmer more solid state. up the station with par stocks of menu items, and prepare the dishes designated for that station.{loadposition amp-mid}
17. Checks supplies and prep lists and ensures all items are prepped in a timely fashion.
18. Replenishes service lines as needed and restocks and prepares the workstation for the next shift.
19. Ensures that all products are stored properly in the correct location at the appropriate levels at all times.
20. CommunicateCommunicate is to pass or receive knowledge; instructions; or data and to ensure understanding. any assistance needed during busy periods and report any incidents to the Sous Chef to ensure optimum service to guests.
21. Check and ensure the correctness of the temperature of appliances and food.
22. Serve food in proper portions on to correct serving vessels and plates.
23. Wash and disinfect the kitchen area, workstations, tables, tools, knives, and other equipment.
24. Maintain correct portion size and quality of the food to the hotel’s standards.
25. Minimise waste and maintain controls to attain forecasted food costs.
26. Review the status of work and follow-up actions required with the Head Cook before leaving.
27. Assists in providing on-the-job training & development of new cooks.
28. Assists other Team Members in the kitchen when needed or performs 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.

Education:

A high school education or diploma in culinary is required. Basic computer skills and familiarity with inventory systems.

Experience:

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

Interview Questions for a Line Chef or Commis II Position:

1. Can you provide an overview of your experience as a line chef or commis II, highlighting the types of cuisines and establishments you have worked in?
   • This question assesses the candidate’s relevant experience and expertise in specific culinary settings.
2. How do you handle the high-paced and demanding environment of a busy kitchen, especially during peak service hours on the line?
   • Evaluates the candidate’s ability to work efficiently under pressure and in a fast-paced kitchen setting.
3. Can you share an example of a challenging situation you encountered on the line, and how you successfully managed it to ensure the smooth operation of the kitchen?
   • This behavioral question assesses the candidate’s problem-solving skills and practical experience.
4. How do you ensure the consistency and quality of dishes you prepare, especially when following specific recipes or adapting to changing menu items?
   • Assesses the candidate’s attention to detail and commitment to maintaining culinary standards.
5. Have you worked with specialized cooking techniques or equipment relevant to your previous roles as a line chef or commis II, and how do you stay updated on culinary trends and innovations?
   • This question evaluates the candidate’s technical skills and commitment to continuous learning.
6. How do you coordinate with other members of the kitchen team, including chefs and kitchen assistants, to ensure a smooth and efficient kitchen operation?
   • Assesses the candidate’s teamwork and communication skills in a culinary setting.
7. What measures do you take to maintain a clean and organized workspace on the line, and how do you contribute to overall kitchen hygiene?
   • This question evaluates the candidate’s commitment to cleanliness and adherence to kitchen standards.
8. How do you handle special dietary requests or modifications to dishes, and what steps do you take to accommodate various customer preferences in your cooking?
   • Assesses the candidate’s adaptability and customer service skills.

Salary for a Line Chef or Commis II Position:

The salary for a Line Chef or Commis II can vary based on factors such as location, the type and prestige of the establishment, and the candidate’s level of experience. As January 2024, the average annual salary for a Line Chef or Commis II in the United States ranged from $30,000 to $40,000.

It’s important to note that salary ranges can change, and local market conditions may influence compensation. Researching current salary trends using industry reports, salary surveys, and job boards specific to your region and the culinary sector can provide more accurate and up-to-date information. Additionally, consulting with local HR professionals or recruitment agencies can offer insights into the current compensation landscape for Line Chef or Commis II positions.