Commis 2 - Continental Cuisine

Job Summary

Responsible for assisting in the preparation and cooking of Continental dishes while maintaining food quality, hygiene, presentation, and kitchen safety standards.

Key Responsibilities

• Prepare and cook Continental dishes according to standard recipes.
• Assist with mise en place, including preparation of vegetables, meats, sauces, soups, salads, and accompaniments.
• Handle kitchen equipment safely and efficiently.
• Maintain consistency in taste, quality, portion size, and presentation.
• Ensure proper storage, labelling, and FIFO rotation of food items.
• Maintain cleanliness and hygiene of the workstation, equipment, and kitchen area.
• Follow food safety and HACCP standards.
• Assist senior chefs during restaurant, banquet, and buffet operations.
• Minimize food wastage and use ingredients efficiently.
• Support the smooth operation of the kitchen during busy service periods.

Experience: 1-3 years of experience in a Continental kitchen, preferably in a hotel, resort, or reputed restaurant.

Skills: Continental cooking techniques, knife skills, mise en place, sauce and soup preparation, food hygiene, teamwork, time management, and ability to work under pressure.