Commis Chef - Hot & Cold

Role Overview

Responsibilities

• Prepare and assemble salads, dressings, and cold appetizers according to standardized recipes and portion sizes.
• Wash, peel, cut, and prepare fruits and vegetables.
• Maintain cleanliness and organization of the cold kitchen station.
• Ensure freshness and proper rotation of ingredients using FIFO.
• Label and store food items properly to ensure hygiene and food safety compliance.
• Assist with mise en place for salads and cold dishes during prep time.
• Collaborate with kitchen team members to ensure smooth operations.
• Follow hygiene, sanitation, and safety regulations, including HACCP and kitchen standards.
• Report spoiled or expired items promptly to a supervisor or senior chef.
• Support other kitchen stations during high-volume service when required.

Qualifications & Requirements

• Proven experience as a Commis Chef or in a cold and hot kitchen section is 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.
• A culinary diploma or relevant certification is a plus.