Commis III - Main Kitchen

Key Responsibilities

• Assist Chefs and senior kitchen team members with daily food preparation and cooking.
• Prepare ingredients according to recipes, standards, and instructions.
• Perform basic tasks such as washing, peeling, cutting, portioning, and weighing ingredients.
• Maintain cleanliness and organization of workstations, kitchen equipment, and utensils.
• Follow standard recipes, preparation methods, and portion control guidelines.
• Ensure proper storage, labeling, and handling of food items.
• Assist with mise en place and ensure ingredients are ready for service.
• Support the kitchen team during busy service periods.
• Minimize food waste and use ingredients efficiently.
• Check the quality and freshness of ingredients before use and report any concerns to the Chef.
• Assist with receiving and organizing kitchen supplies when required.
• Follow instructions from the Chef, Sous Chef, and Kitchen Supervisor.
• Maintain effective teamwork and communication with colleagues.
• Perform other reasonable duties as assigned by the department management.
• Culinary or hospitality education/certification is an advantage.
• Basic knowledge of food preparation and kitchen operations.
• Knowledge of food safety, hygiene, and sanitation standards.
• Good teamwork and communication skills.
• Willingness to learn and develop culinary skills.
• Ability to work in a fast-paced kitchen environment.
• Previous kitchen experience is an advantage.

What is in it for you