Commis Chef

Dear Candidates,

Key Responsibilities

• Food Preparation :

• Perform essential preparatory tasks, including washing, peeling, cutting, chopping, and measuring ingredients for continental dishes (e.g., vegetables, meats, fish, sauces).
  
• Accurately measure and prepare ingredients for recipes as directed by the Chef de Partie.
  
• Prepare basic items like stocks, vegetable cuts, simple salads, and sauces.

• Cooking and Execution:

• Assist senior chefs in the cooking and execution of a variety of Continental menu items.
  
• Execute basic cooking techniques specific to Continental cuisine, such as

  sauting, grilling, roasting

  , and poaching, following established recipes and quality standards.
• Ensure all food is prepared and presented to the highest standards of quality, taste, and consistency.
  

• Station Management:

• Maintain the cleanliness, organization, and sanitation of the assigned kitchen section/station
  
• Monitor stock levels on the station, assist with inventory checks, and promptly communicate low stock to the senior chef.
  
• Assist with receiving and properly storing food deliveries, ensuring correct labeling, dating, and rotation (FIFO).

• Hygiene and Safety:

• Strictly adhere to all food safety, sanitation, and hygiene regulations (HACCP principles).
  
• Carry out daily and weekly cleaning schedules and temperature checks as required.
  

• Teamwork and Development:

• Work collaboratively with the entire kitchen team, assisting on other sections when needed to ensure smooth service operations.
  
• Demonstrate a positive attitude, willingness to learn, and commitment to personal and professional growth.

Desired Candidate Profile

Education & Experience:

• Diploma or Certification in Culinary Arts or Hotel Management is highly preferred.
  

• 1 to 3 years

  of proven experience in a professional commercial kitchen.
• Previous experience in a Commis I or Commis II role, specifically within

  Continental cuisine

  , is a strong advantage.

Skills & Attributes:

• Exceptional Knife Skills

  and proficiency in basic food preparation techniques.
• Strong knowledge of

  Continental cooking methods

  , ingredients, and flavor profiles.
• Ability to work effectively

  under pressure

  in a high-volume, fast-paced environment.
• Excellent

  organizational and time management

  skills.
• Strong sense of teamwork, discipline, and effective communication.
• Commitment to high standards of personal and kitchen hygiene.