Commis Chef (Grill)

Job Responsibilities

• Prepare marinades, sauces, seasonings, and ingredients required for daily service.

• Complete mise en place and ensure all ingredients are properly prepared, portioned, labelled, and stored before service.

• Monitor cooking temperatures and cooking times to ensure food is cooked properly and consistently.

• Maintain high standards of food quality, taste, texture, portion control, and presentation.

• Ensure all food is handled, stored, and prepared in accordance with food safety and hygiene regulations.

• Maintain cleanliness and organisation of the grill station, kitchen equipment, utensils, and work areas.

• Check the freshness and quality of ingredients and report any shortages or quality issues to the Head Chef.

• Minimise food waste and use ingredients efficiently.

• Work closely with the Head Chef, Sous Chef, and kitchen team to ensure smooth and efficient kitchen operations.

• Follow all workplace health and safety procedures and kitchen operating standards.

Requirements

• Previous experience working in a grill station, hot kitchen, or a similar kitchen role is preferred.
• Basic knowledge of grilling techniques, cooking temperatures, and food safety practices.
• Ability to prepare and cook a variety of meats, seafood, and vegetables to the required standards.
• Good understanding of kitchen hygiene, food handling, and safe food storage procedures.
• Ability to work efficiently under pressure in a fast-paced kitchen environment.
• Strong teamwork, communication, and time management skills.
• Positive attitude, reliability, and a willingness to learn and develop new skills.
• Ability to follow recipes, instructions, and established kitchen procedures.
• Good attention to detail and a commitment to maintaining consistent food quality.
• Flexibility to work shifts, weekends, and public holidays as required.

What We Offer

• An opportunity to work in a supportive and professional kitchen team.

• On-the-job training and opportunities to develop culinary skills.

• Competitive remuneration based on experience and skills.

• The opportunity to contribute to a high-quality food and dining experience.

• Meal allowance of THB 80 per working day.

• Monthly service charge ranging from THB 8,000 to THB 12,000, depending on business performance.

• 12 days of annual paid vacation leave per year.

• 13 public holidays per year.