Commis Chef

Job description

Role OverviewResponsible for assisting in the preparation, cooking and presentation of dishes under the supervision of senior chefs. This role is foundational within the kitchen team, ensuring consistent quality adherence to recipes and compliance with hygiene and safety standards. The role plays an important part in supporting smooth kitchen operations and developing culinary skills within a high‑performance hospitality environment.Key ResponsibilitiesFood Preparation – Assists in daily preparation of ingredients, mise en place and basic cooking tasks according to recipes and standards set by the Chef de Partie or Sous Chef.Cooking Assistance – Supports the cooking and plating of dishes in assigned sections, ensuring food is prepared with consistency, quality and presentation excellence.Ingredient Management – Ensures all ingredients are properly stored, labeled and rotated according to FIFO principles; reports shortages or quality issues promptly.Hygiene & Safety – Maintains high standards of cleanliness and hygiene in all kitchen areas; complies with food safety and HACCP guidelines at all times.Equipment Care – Operates kitchen equipment safely and responsibly; reports maintenance or malfunction issues immediately to the supervisor.Waste Control – Minimizes food wastage by following portion control guidelines and proper storage procedures.QualificationsDiploma or Certificate in Culinary Arts or a related field. Minimum 2–4 years of culinary experience, with at least one year as a Commis. Strong knowledge of kitchen operations, food safety and hygiene standards. Excellent attention to detail and commitment to quality. #J-18808-Ljbffr