Commis 1 & 2 continental cuisine

• Food preparation: Chopping vegetables, portioning meats, and preparing ingredients according to established recipes and standards.
• Cooking: Assisting in cooking and assembling continental dishes under the guidance of senior chefs.
• Plating and presentation: Garnishing and plating dishes to ensure they are visually appealing and meet quality standards.
• Kitchen maintenance: Maintaining cleanliness and organization of the assigned workstation, ensuring proper storage and handling of equipment and ingredients.
• Stock and inventory: Monitoring stock levels, reporting shortages, and assisting with inventory management.
• Hygiene and safety: Adhering to the highest standards of food safety and hygiene.

Skills and qualifications

• Culinary training: A diploma or certification in culinary arts is often required.
• Professional experience: Previous experience in a professional kitchen is preferred.
• Essential skills: Strong basic knife skills, attention to detail, and the ability to work effectively in a fast-paced, high-pressure environment.
• Teamwork: The ability to communicate effectively and work well with other members of the kitchen team is crucial.
• Passion: A passion for cooking and a strong eagerness to learn and improve culinary techniques

Job Type: Full-time