Commis Chef

Role Summary

Main Duties

• Prepare and present food according to recipes, portioning guidelines, and quality standards; prepare mise en place and workstations for service.
• Follow senior chefs' instructions and support timely preparation and replenishment during service.
• Maintain food quality, freshness, presentation, and cleanliness throughout preparation.
• Handle, label, store, and rotate food products safely; assist with checking and storing deliveries.
• Keep workstations, kitchen equipment, utensils, storage, and preparation areas clean and organized.
• Reduce food waste through proper portioning, storage, and ingredient use.
• Follow recipes, standard procedures, and culinary guidelines for consistent menu offerings.
• Comply with HACCP, food-safety, hygiene, sanitation, and occupational safety requirements.
• Support inventory counts, stock replenishment, and routine kitchen tasks; learn and collaborate across kitchen sections.

Qualifications

• A Culinary Arts certificate, diploma, or formal training is preferred.
• Previous kitchen experience or a culinary internship in a hotel, restaurant, or catering environment is advantageous.
• Basic knowledge of food preparation, kitchen operations, hygiene, and food safety.
• Understanding of HACCP principles and safe food handling.
• Willingness to learn and develop culinary knowledge, technical skills, and product understanding.
• Good communication, teamwork, and organizational skills.
• Ability to work efficiently in a fast-paced environment while maintaining attention to detail and quality.