Commis Chef

Role overview

Food preparation and service

• Assist senior chefs with food preparation and cooking; prepare vegetables, meat, seafood, sauces, and other ingredients.
• Follow recipes, preparation methods, and portion standards; assist with cooking and plating during service.
• Ensure food is prepared on time and according to quality standards.

Kitchen hygiene and stock

• Maintain clean and organized workstations and kitchen areas; clean and properly store utensils and equipment.
• Follow food safety and hygiene procedures and properly label and store food items and ingredients.
• Assist with receiving, checking, and storing supplies; support stock management and report low ingredients.
• Minimize food wastage and use ingredients efficiently.

Kitchen operations

• Assist the Chef de Partie with daily operations, follow senior chefs’ instructions, cooperate with kitchen staff during busy service, and perform other assigned kitchen duties.

Requirements

• Two to four years of experience in a kitchen or similar role.
• Basic knowledge of food preparation and cooking and a good understanding of kitchen hygiene and food safety.
• Willingness to learn, ability to work in a fast-paced kitchen, and good teamwork and communication skills.
• Flexibility to work shifts, weekends, and holidays.
• Physical fitness and ability to stand for long periods.
• A culinary or hospitality qualification is advantageous.

Work location

• Work location is in person.