Commis Chef - Hot & Cold

Key Responsibilities

• Prepare and assemble salads, dressings, and cold appetizers according to standardized recipes and portion sizes.
• Wash, peel, cut, and prepare fruits and vegetables as needed.
• Maintain cleanliness and organization of the cold kitchen station at all times.
• Ensure freshness and proper rotation of all ingredients (FIFO method).
• Label and store all food items properly to ensure hygiene and food safety compliance.
• Assist in mise en place for salads and cold dishes during prep time.
• Work collaboratively with other kitchen team members to ensure smooth operations.
• Follow all hygiene, sanitation, and safety regulations as per HACCP and kitchen standards.
• Report any spoiled or expired items to the supervisor or senior chef immediately.
• Support other kitchen stations when required during high-volume service.
• Qualifications & Requirements:
• Proven experience as a Commis Chef or in a cold & hot kitchen section (preferred).
• Basic knowledge of salad ingredients, dressings, and plating techniques.
• Ability to work in a fast-paced, high-volume environment.
• Good communication and time-management skills.
• Understanding of food safety and hygiene practices.
• Culinary diploma or relevant certification is a plus.