THE WILDE is a perfectly formed, international collection of private membership Clubs combining classical style, excellent food and charming service with cutting edge content, culture and ideas. It is a private membership club built on foundations of discretion, revelry, culture, and inclusion. COMMIS CHEF: Job purpose The Commis Chef plays a crucial role in supporting the kitchen team in the preparation and production of high-quality dishes for the exclusive member club. They assist in various aspects of food preparation and contribute to the smooth operation of the kitchen. Main Activities and Responsibilities: - Assist in the preparation of ingredients, including peeling, chopping, and portioning as directed by senior kitchen staff. - Support the Chef de Partie or Demi Chef de Partie in cooking and assembling dishes according to established recipes and standards. - Maintain cleanliness and organization of the kitchen, including proper storage of ingredients and cleaning of equipment and work surfaces. - Follow food safety and hygiene protocols, ensuring compliance with health codes and club policies. - Monitor inventory levels and assist in stock rotation to minimize waste and ensure freshness of ingredients. - Collaborate with other kitchen staff to coordinate timing and execution of menu items during service. - Actively participate in training and development opportunities to enhance culinary skills and knowledge. - Manage other activities relating to or resulting from what is indicated in the previous points. Key Competencies: Required Education and Experience: - High school diploma or equivalent; culinary certification or degree from a recognized culinary institute is preferred but not required. - Previous experience working in a professional kitchen environment, such as a restaurant or hotel, is advantageous. - Basic understanding of kitchen operations and food preparation techniques. - Willingness to learn and take direction from senior kitchen staff. - Physical stamina and dexterity to stand for long periods and perform repetitive tasks in a fast-paced environment. - Knowledge of one or more foreign languages is a plus. General Knowledge and Technical Skills: - Familiarity with basic cooking methods and techniques, such as sautéing, grilling, and baking. - Ability to follow recipes accurately and execute tasks efficiently. - Basic knife skills and knowledge of kitchen equipment and utensils. - Understanding of food safety principles and sanitation practices. - Willingness to expand culinary knowledge and skills through training and hands-on experience. Personal and Interpersonal Skills: - Strong work ethic and reliability, with a commitment to maintaining high standards of quality and consistency. - Ability to work well within a team environment and take direction from senior kitchen staff. - Adaptability and flexibility to handle changing priorities and work demands. - Positive attitude and willingness to contribute to a positive work culture. - Excellent communication skills and ability to effectively communicate with colleagues and supervisors. - Passion for food and hospitality, with a desire to deliver exceptional dining experiences for club members.