COMMIS CHEF

Assist in the preparation and cooking of food according to the restaurant’s recipes and standards.

Carry out daily mise en place and ensure ingredients are prepared before service.

Prepare, cut, portion and cook ingredients as instructed by senior chefs.

Ensure food is prepared and presented according to established quality and presentation standards.

Support the Chef de Partie and senior chefs in the daily operation of the assigned kitchen section.

Maintain cleanliness and organisation of the kitchen, workstations and equipment.

Ensure proper storage, labelling and rotation of food ingredients.

Check the freshness and quality of ingredients before use.

Follow food hygiene, sanitation and workplace safety procedures at all times.

Minimise food wastage and practise proper portion control.

Assist in receiving, checking and storing kitchen supplies when required.

Ensure kitchen equipment, utensils and tools are properly cleaned and maintained.

Work closely with other kitchen team members to ensure smooth and timely service.

Assist other kitchen sections when required.

Carry out opening and closing duties as assigned.

Perform other kitchen-related duties as assigned by the Chef de Partie, Sous Chef, Head Chef or management.