Commi chef

A Commis Chef plays a key role in supporting the kitchen team by assisting with food preparation, cooking, and maintaining kitchen hygiene. The position requires strong attention to detail, the ability to follow instructions, and a passion for learning and growing in a fast-paced culinary environment.

• Assist in the preparation of ingredients such as chopping, peeling, cutting, and portioning.
• Prepare mis‑en‑place for all sections as instructed by senior chefs.
• Cook basic dishes under supervision while ensuring consistency and quality.
• Follow recipes, portion guidelines, and presentation standards.
• Support senior chefs in daily kitchen tasks and service operations.
• Help in plating dishes according to the restaurant's standards.
• Assist in receiving, organizing, and storing food supplies and ingredients.
• Operate kitchen equipment safely and efficiently.

• Maintain cleanliness and organization in all working areas.
• Follow HACCP guidelines, safety regulations, and hygiene protocols.
• Ensure all ingredients are properly labeled, stored, and used within safe time‑frames.
• Avoid cross‑contamination while preparing food.

• Communicate effectively with chefs and team members during busy service hours.
• Support colleagues to ensure smooth kitchen operations.
• Accept feedback positively and be willing to learn and improve.

• Assist in stock rotation following FIFO procedures.
• Report low stock levels, equipment issues, or safety concerns to senior chefs.
• Basic culinary skills and knowledge of cooking techniques.
• Ability to work under pressure during busy service.
• Strong time‑management and multitasking abilities.
• Good communication and teamwork skills.
• Commitment to hygiene, safety, and kitchen standards.
• Willingness to learn and grow within the culinary team.

• Diploma or certificate in culinary arts or food production (preferred).
• Previous experience in a professional kitchen (an advantage).
• Knowledge of food hygiene and safety standards.

• Basic culinary skills and knowledge of cooking techniques.
• Ability to work under pressure during busy service.
• Strong time‑management and multitasking abilities.
• Good communication and teamwork skills.
• Commitment to hygiene, safety, and kitchen standards.
• Willingness to learn and grow within the culinary team.