Commis Chef

Key Responsibilities:

• Strictly enforce Food Safety, Sanitation and HACCP guidelines
• Manages food storage, inventory tracking, and labels items using the FIFO (First-In, First-Out) method.
• Maintains strict kitchen sanitation, washing workstations, utensils, and checking fridge temperatures.
• Monitor portioning and trimmings carefully to reduce food waste and keep production costs aligned with company targets.
• Monitor production output to meet deadlines and supply requirements for all assigned branches/outlets
• Receive and inspect incoming raw ingredients for quality and quantity against delivery receipts

Qualifications:

• Culinary Arts graduate or vocational course in Culinary Arts
• With formal accredited training in HACCP Guidelines
• At least 1 year of proven experience in the kitchen
• Good communication and leadership skills
• Knowledge of basic food safety sanitation, proper food handling, temperature control, and FIFO