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commis I African Cuisine
- Prepare mise-en-place (chopping, marinating, sauces, spice blends) for African dishes such as jollof rice, grilled meats, stews, injera, egusi soup, couscous, or plantain dishes.
- Cook food according to established recipes, maintaining the authentic flavor and style of African cuisine.
- Follow portion control guidelines and minimize food waste.
- Support the Chef de Partie in developing and improving African menu items.
- Ensure timely preparation and service of food during meal periods.
- Conduct tasting of dishes to ensure seasoning, flavor, and texture are consistent and authentic.
- Maintain high standards in the appearance and taste of all African dishes served.
- Assist in standardizing recipes and presentation for menu consistency.
- Work closely with other kitchen team members to ensure smooth kitchen operations.
- Keep workstations, utensils, and kitchen equipment clean and organized at all times.
- Assist in monitoring and controlling kitchen supplies related to African cuisine (spices, vegetables, meats, grains, etc.).
- Minimum 2 to 3 years of experience in a professional kitchen (hotel, resort, or restaurant).
- At least 1 year of hands-on experience specializing in African cuisine, preferably from West, North, East, or Central African culinary traditions.
- Familiarity with African ingredients and spices (e.g., suya spice, berbere, cassava, plantain, okra, chili peppers).
- Experience working in multicultural teams and in a high-volume kitchen environment.
- Knowledge of HACCP and food safety procedures.
- Previous experience in 4-star or 5-star hotel kitchens is an added advantage.
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