Commis Chef

1. Setting up and stocking workstations with all the necessary supplies.

2. Preparing food for service, such as chopping vegetables, butchering meat, and preparing sauces.

3. Cooking menu items in cooperation with the rest of the kitchen staff.

4. Answering, reporting, and following the executive or sous chef’s instructions.

5. Maintaining complete knowledge of all our foods, outlets, services, and hours of operation.

6. Cleaning up workstations and taking care of leftover food.

7. Stocking inventory appropriately.

8. Training new and existing staff and managers.

9. Spotting unlabeled food items and those that are about to expire.

10. Ensuring that food comes out simultaneously, in high quality, and in a timely fashion.

11. Complying with nutrition and sanitation regulations and safety standards.

12. Maintaining a positive and professional approach with coworkers and guests.

13. Informing the executive chef or sous chefs whenever any equipment is broken.

14. Attending basic food hygiene and work safety training programs.

15. Attending personal and career development training programs.

16. Carrying out other related tasks and responsibilities.

Job Types: Full-time, Permanent

Work Location: In person