Commis Chef

Overview

Food Preparation & Production

• Assist in the preparation and cooking of menu items according to recipes and presentation standards.
• Prepare ingredients including chopping, portioning, marinating, and basic cooking tasks.
• Ensure all dishes are prepared consistently and delivered on time during service.
• Support senior chefs in maintaining fine dining food quality and plating standards.
• Follow instructions from Chef de Partie, Sous Chef, and Head Chef efficiently.

Kitchen Operations

• Maintain cleanliness and organization of workstations and kitchen areas at all times.
• Ensure proper storage, labeling, and rotation of food products following FIFO procedures.
• Assist with mise en place preparation before service periods.
• Ensure all kitchen equipment and utensils are handled safely and maintained properly.
• Support inventory checks and stock management when required.

Hygiene & Food Safety

• Follow all food hygiene, sanitation, and HACCP standards.
• Ensure compliance with company health and safety procedures.
• Maintain personal hygiene and professional grooming standards at all times.
• Minimize food wastage through proper handling and storage practices.

Teamwork & Collaboration

• Work closely with all kitchen and service teams to ensure smooth operations.
• Support colleagues during busy service periods.
• Participate in kitchen briefings, training sessions, and operational meetings.
• Demonstrate willingness to learn and continuously improve culinary skills.

Performance Expectations

• Maintain high standards of food quality and consistency.
• Demonstrate efficiency, discipline, and teamwork within kitchen operations.
• Follow kitchen procedures, recipes, and presentation standards accurately.
• Contribute positively to the overall guest dining experience.

Qualifications & Experience

• Previous experience as a Commis Chef or kitchen assistant in a fine dining restaurant, hotel, or upscale hospitality environment preferred.
• Basic culinary knowledge and understanding of kitchen operations.
• Passion for cooking and willingness to learn.
• Ability to work efficiently in a fast-paced environment.
• Culinary certification or hospitality qualification is an advantage.
• Flexibility to work shifts, weekends, and public holidays.

Skills & Competencies

• Basic food preparation skills
• Attention to detail
• Time management and multitasking
• Teamwork and collaboration
• Knowledge of food safety and hygiene
• Ability to work under pressure
• Positive attitude and willingness to learn

Physical Requirements

• Ability to stand for extended periods during shifts.
• Ability to lift kitchen supplies and ingredients when required.
• Good physical stamina and coordination.

Reporting Relationship

• Reports directly to the Chef de Partie / Sous Chef / Head Chef.
• Works closely with kitchen staff and service teams.