Commis Chef

Key Responsibilities

• Develop and prepare different varieties of egg-based food products and recipes.
• Experiment with new recipes, flavours, cooking methods, and product concepts.
• Ensure consistency in taste, texture, appearance, portion size, and overall product quality.
• Lead, supervise, and coordinate the kitchen/food production team.
• Allocate daily tasks and ensure timely completion of production activities.
• Train and guide team members on food preparation, cooking techniques, hygiene, and standard processes.
• Maintain proper food safety, hygiene, sanitation, and workplace standards.
• Ensure correct handling, storage, and utilisation of raw materials and ingredients.
• Identify operational issues and take appropriate corrective action.

Required Skills & Qualifications

• Proven experience as a Chef / Commis Chef / Production Chef, preferably in the food industry.
• Strong practical knowledge of egg-based cooking and food preparation.
• Ability to create and prepare multiple varieties of egg-based dishes/products.
• Good knowledge of cooking techniques, ingredients, food handling, and kitchen operations.
• Strong creativity and interest in developing new food products.
• Good team management and leadership skills.
• Ability to train, supervise, and motivate kitchen/production staff.
• Strong understanding of food hygiene, sanitation, and safety practices.
• Ability to work in a fast-paced production environment.
• Good planning, organisation, and time-management skills.

Key Performance Areas (KPIs)

• Number and quality of new egg-based products developed.
• Consistency and quality of products produced.
• Achievement of daily/monthly production targets.
• Compliance with food safety and hygiene standards.
• Reduction of raw material and food wastage.
• Effective management and productivity of the kitchen/production team.