Commis 2

Key Responsibilities:

• Assist senior chefs with food preparation, cooking, and plating
• Carry out mise en place including washing, chopping, weighing, and mixing ingredients
• Prepare basic menu items under supervision following recipes and standards
• Maintain cleanliness of workstations and kitchen equipment
• Follow food safety and hygiene standards (HACCP) at all times
• Monitor stock levels, rotate items (FIFO), and minimize wastage
• Support smooth kitchen operations during service

Requirements:

• Minimum 2–3 years of experience in a professional kitchen
• Diploma or Certificate in Culinary Arts preferred
• Basic knowledge of cooking methods, knife skills, and kitchen equipment
• Understanding of food safety and sanitation practices
• Ability to work in a fast-paced environment
• Team player with good communication skills and willingness to learn

Job Type: Full-time