A Commis Chef – General Cuisine assists senior chefs in daily kitchen operations and supports food preparation across multiple sections of the kitchen while maintaining hygiene and food quality standards.
Key Responsibilities
- Assist in food preparation and basic cooking under the supervision of senior chefs.
- Prepare ingredients such as vegetables, sauces, meats, and garnishes.
- Ensure all dishes are prepared according to recipes and quality standards.
- Maintain cleanliness and organization of the kitchen and workstations.
- Follow food safety, hygiene, and sanitation standards at all times.
- Support stock rotation, storage, and inventory control.
- Assist in receiving and checking kitchen supplies.
- Operate kitchen equipment safely and efficiently.
- Work collaboratively with kitchen staff during service periods.
- Ensure timely preparation and presentation of dishes.
Requirements
- Basic knowledge of cooking techniques and kitchen operations.
- Previous experience in a hotel or restaurant kitchen is preferred.
- Understanding of food hygiene and HACCP standards.
- Ability to work in a fast-paced environment.
- Good teamwork and communication skills.
- Flexibility to work shifts, weekends, and holidays.
- Culinary certification or diploma is an advantage.
Preferred Experience
- 1–2 years of experience in hot kitchen, cold kitchen, or general cuisine.
- Experience in casual dining, catering, or hotel operations preferred.