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COMMIS CHEF
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Summary
- Assist in food preparation and cooking under the supervision of senior chefs
- Complete mise en place for assigned section before and during service
- Maintain cleanliness and organization of workstations in compliance with hygiene standards
- Follow recipes and instructions accurately to ensure consistency in dishes
- Assist in receiving, storing, and rotating stock to maintain freshness and prevent wastage
- Support in plating and presentation of dishes according to hotel standards
- Report any equipment malfunctions or food quality issues to the Chef de Partie or Sous Chef
- Adhere to safety and sanitation guidelines, including proper handling of knives and kitchen equipment
- Work collaboratively with other kitchen team members to ensure smooth operations during service
- Demonstrate willingness to learn and develop culinary skills through training and practice
Qualifications
- Diploma or certification in Culinary Arts or equivalent professional training
- Minimum 1 year of experience in a kitchen environment, preferably in a luxury hotel or fine dining restaurant
- Basic knowledge of cooking techniques, food safety, and hygiene standards
- Ability to work under pressure in a fast-paced kitchen environment
- Strong teamwork, communication skills, and eagerness to learn
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