Commis Chef

You will be responsible for supporting the kitchen team in the efficient running of the department, in line with organizational standards and operational requirements. The Commis Chef assists in the preparation of high-quality food products, ensuring consistency, hygiene, and timely service while learning and developing culinary skills. Key Responsibilities · Assist in the preparation, cooking, and presentation of food items as per standard recipes. · Support senior chefs (Chef de Partie / Sous Chef) in daily kitchen operations. · Ensure all food preparation meets quality, hygiene, and safety standards. · Maintain cleanliness and organization of workstations and kitchen equipment. · Follow proper food storage, labeling, and stock rotation (FIFO) procedures. · Assist in receiving and storing kitchen supplies and ingredients. · Adhere to portion control and minimize food wastage. · Learn and develop culinary techniques under supervision. · Ensure timely and efficient service during operations. · Comply with health, safety, and hygiene regulations at all times. Qualifications & Experience · 0–2 years of experience in a kitchen environment (hotel, restaurant, or catering). · Certificate/Diploma in Culinary Arts or Kitchen Production is preferred. · Basic knowledge of cooking methods and kitchen operations. · Experience in international or branded kitchens is an advantage.

0–2 years of experience in a kitchen environment (hotel, restaurant, or catering). Certificate/Diploma in Culinary Arts or Kitchen Production is preferred. Basic knowledge of cooking methods and kitchen operations. Experience in international or branded kitchens is an advantage.

Assist in the preparation, cooking, and presentation of food items as per standard recipes. Support senior chefs (Chef de Partie / Sous Chef) in daily kitchen operations. Ensure all food preparation meets quality, hygiene, and safety standards. Maintain cleanliness and organization of workstations and kitchen equipment. Follow proper food storage, labeling, and stock rotation (FIFO) procedures. Assist in receiving and storing kitchen supplies and ingredients. Adhere to portion control and minimize food wastage. Learn and develop culinary techniques under supervision. Ensure timely and efficient service during operations. Comply with health, safety, and hygiene regulations at all times.