Commis (Cold Section)

Responsibilities

• Assist the Cold Kitchen Chef and senior kitchen team with daily food preparation.
• Prepare mise en place according to the daily production list and service requirements.
• Assist in preparing salads, cold appetizers, sandwiches, dressings, sauces, dips, garnishes, and other cold kitchen items.
• Wash, peel, cut, portion, and prepare vegetables, fruits, herbs, and other ingredients as instructed.
• Follow recipes, preparation methods, portion sizes, and plating standards accurately.
• Ensure all ingredients are fresh, properly stored, labeled, and rotated using FIFO procedures.
• Assist with the proper handling and storage of perishable ingredients.
• Maintain the cleanliness and organization of the cold kitchen station throughout the shift.
• Clean and sanitize work surfaces, utensils, equipment, refrigerators, and other kitchen areas.
• Follow all food safety, hygiene, sanitation, and HACCP procedures.
• Assist with plating and food presentation during service.
• Ensure food is prepared and delivered according to the required quality and service standards.
• Monitor ingredient usage and inform the Chef or Supervisor when stock is running low.
• Minimize food waste through proper preparation, storage, and portion control.
• Support other kitchen sections when required by the Chef or Supervisor.
• Perform other reasonable kitchen duties assigned by the Chef or management.

Requirements

• Previous experience as a Commis, Kitchen Helper, or similar position is preferred.

• Experience in a restaurant, hotel, café, or hospitality environment is an advantage.

• Basic knowledge of cold food preparation and kitchen operations.

• Basic knife skills and knowledge of food preparation techniques.

• Basic understanding of food hygiene, sanitation, and safe food handling.

• Willingness to learn and develop skills in cold kitchen operations.

• Able to work in a fast-paced kitchen environment.

• Good teamwork and communication skills.

• Strong attention to cleanliness and detail.

• Able to work flexible shifts, weekends, and public holidays when required.

• Culinary education or relevant certification is an advantage.

• A positive attitude, strong work ethic, and willingness to learn are essential.