COMMI 1 (CONTINENTAL)

• Food preparation: Chop vegetables, portion meats, measure ingredients, and prepare basic salads and sauces.
• Cooking: Cook and execute continental recipes according to set standards, ensuring correct temperatures and techniques.
• Plating and presentation: Plate and garnish dishes attractively as instructed by senior chefs.
• Kitchen maintenance: Maintain a clean and organized workstation, sanitize equipment, and follow all health and safety regulations.
• Inventory and stock management: Monitor stock levels, report shortages, and properly store and rotate food items.
• Team support: Assist the entire kitchen team with various tasks as directed by the Head Chef or Sous Chef.

Required skills and qualifications

• Experience: Previous experience in a professional kitchen is preferred.
• Education: A diploma or certification in culinary arts is a plus.
• Skills: Strong basic knife skills, basic knowledge of cooking techniques for continental cuisine, and excellent teamwork and communication abilities are necessary.
• Qualities: A passion for cooking, attention to detail, ability to work under pressure, and a commitment to hygiene and safety are essential.

Job Type: Full-time

Benefits:

• Food provided
• Provident Fund

Work Location: In person