Commis I - Cold Kitchen

Food Preparation: Prepare ingredients for dishes by washing, cutting, chopping, and measuring them accurately as per recipes and chef instructions.

Cooking:Cook basic food as per recipes and assist in preparing other dishes under the guidance of senior chefs.

Mise-en-place: Organize and prepare all necessary ingredients, tools, and supplies for daily tasks and menu items.

Kitchen Hygiene: Maintain a clean, safe, and sanitary workstation and kitchen area according to health and safety regulations.

Stock Management:Assist with inventory control, including receiving deliveries, taking stock of supplies, and notifying managers of low-stock items.

Food Quality:Ensure food quality, portion control, temperature, and presentation standards are met for all dishes.

Team Support:Assist theChef de Partieand other senior kitchen staff with daily operations and tasks.