Commis Chef

Key Responsibilities

Food Preparation & Station Setup

• Accurately measure, wash, peel, chop, and portion raw ingredients (vegetables, proteins, spices, sauces) according to standard recipes and prep lists.
• Ensure section mise en place is 100% complete, fresh, correctly organized, and fully stocked prior to service opening.
• Assist Chefs de Partie in cooking basic menu components, side dishes, marinades, and plating garnishes under direct supervision.

Kitchen Operations & Quality Control

• Follow standard recipe specifications, portion sizes, and presentation standards strictly.
• Practice proper stock management using First-In, First-Out (FIFO) procedures to guarantee ingredient freshness and reduce food wastage.
• Assist with receiving, organizing, and storing daily food deliveries in refrigerators, freezers, and dry store areas.
• Inform senior chefs immediately of low stock, food quality issues, or equipment malfunctions.

Sanitation, Food Safety & Maintenance

• Maintain clean, organized, and sanitary work surfaces, cutting boards, and tools throughout operational shifts.
• Strictly follow food safety, health, hygiene, and HACCP guidelines, including temperature logging and proper labeling/dating.
• Complete daily, weekly, and post-service kitchen cleaning routines, deep-cleaning checklists, and station closing duties.

Qualifications & Requirements

• Education: Certificate, diploma, or degree in Culinary Arts, Hospitality, or equivalent work experience.
• Experience: 0–2 years of experience in a commercial kitchen, high-volume restaurant, or hotel environment.
• Technical Skills: Basic knife skills, familiarity with fundamental cooking techniques, ingredient handling, and food sanitation protocols.
• Competencies: High level of discipline, strong team communication, ability to thrive under high-volume pressure, physical stamina, and a proactive attitude toward learning.