Commis Chef

• Assist the head chef in daily food preparation tasks (chopping, washing, peeling, and portioning ingredients).
• Prepare station mis-en-place prior to service periods in accordance with kitchen prep lists.
• Measure and mix ingredients according to established recipes and presentation standards.
• Maintain high standards of food hygiene, cleanliness, and safety (HACCP principles) throughout all kitchen stations.
• Ensure proper storage of food items, including labeling, rotation (FIFO - First In, First Out), and temperature monitoring.
• Clean and sanitize kitchen equipment, work surfaces, and food prep tools after each shift.
• Assist with inventory intake, inspecting deliveries for quality and quantity upon arrival.
• Collaborate actively with the culinary team to support smooth service workflow during peak operating hours.

Qualifications & Experience:

• Diploma or Certificate in Culinary Arts, Hospitality Management, or equivalent qualification.
• 0 - 2 years of experience working in a professional kitchen, culinary institute, or restaurant setting.
• Basic knowledge of culinary techniques, knife skills, and food safety standards.
• Valid Food Handler's Health Certificate/Permit as required by local regulations.
• Ability to work in a fast-paced, high-pressure environment with physical stamina to stand for long periods.

Skills & Competencies:

• Knife Handling & Food Prep Expertise
• Knowledge of Food Safety & Sanitation (HACCP)
• Attention to Detail & Station Organization
• Team Cooperation & Communication
• Adaptability & Readiness to Learn