Commis 1 (Female Only)

Overview

Food Preparation And Production

• Prepare ingredients to specification (weighing, measuring, chopping, peeling and portioning) to support the kitchen team during service.
• Assist in the production and plating of dishes under the direction of senior chefs, ensuring consistency and adherence to recipes and presentation standards.
• Carry out basic cooking tasks such as sautéing, grilling, frying and using equipment safely and effectively.
• Support mise en place setup for service periods and help maintain smooth kitchen operation during peak times.

Hygiene, Safety and Standards

• Adhere to all food safety and sanitation procedures, including correct storage, labelling and rotation of food items in line with HACCP principles.
• Ensure personal hygiene and uniform standards are maintained at all times.
• Clean and sanitise workstations, equipment and kitchen areas according to daily and deep-clean schedules.
• Report any maintenance issues, hazards or incidents to the senior kitchen team promptly.
• Teamwork and Communication
• Work collaboratively with chefs, kitchen porters and front-of-house staff to ensure timely service and high levels of customer satisfaction.
• Receive and act on feedback from senior chefs to develop skills and improve performance.
• Assist with stock checks, deliveries and basic inventory control as required.