The Commis Chef assists senior kitchen staff in preparing, cooking, and presenting dishes according to restaurant standards. They help maintain hygiene, food safety, and consistent quality in all kitchen operations. This is an entry-level position ideal for candidates building their culinary skills and experience in a professional kitchen. Key Responsibilities:Assist in the preparation and cooking of food under the supervision of senior chefs. Follow recipes, portion control, and presentation standards. Maintain a clean, safe, and organized workstation at all times. Ensure all food items are properly stored, labeled, and rotated (FIFO). Support the Chef de Partie in daily mise en place and food preparation. Follow kitchen safety, hygiene, and sanitation protocols (HACCP standards). Monitor inventory and report shortages or spoilage to the Chef de Partie. Assist in receiving and checking deliveries for quality and quantity. Learn and apply new cooking techniques and menu items as directed. Maintain professional grooming, punctuality, and teamwork at all times. Key Skills and Competencies:Basic cooking and food preparation skills. Knowledge of kitchen equipment and safety standards. Ability to follow instructions and work under pressure. Good communication and teamwork skills. Attention to detail and commitment to quality. Qualifications:Diploma or certification in Culinary Arts / Hotel Management (preferred). 0–2 years of experience in a professional kitchen (freshers welcome). Basic understanding of food hygiene and safety practices.

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Commis (Commi 1 / 2 / 3)