Commis Chef

Job Advert Summary    

•  A Commis Chef is an entry-level position in the culinary field, responsible for assisting and supporting the kitchen team in the preparation and production of food items. The Commis Chef works under the guidance of senior chefs and is exposed to various aspects of kitchen operations to develop a strong foundation in culinary skills and techniques.

Minimum Requirements    

• Some establishments do inhouse training and community outreach programs and these requirements may not be applicable.
• High school diploma or equivalent.
• 1-2 years experience in a kitchen environment.
• Working effectively in a multi-cultural environment.
• Culinary school training or relevant culinary certifications are a plus.
• Basic of cooking techniques, food preparation, and kitchen equipment.
• Knowledge of food safety and sanitation standards.
• Strong attention to detail and organizational skills.
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
• Strong teamwork and communication skills.
• Flexibility to work varying shifts, including weekends and holidays.

Physical Requirements:

• Ability to stand for extended periods.
• Lift and carry heavy pots, pans, and other kitchen equipment.
• Work in hot and fast-paced kitchen environments.
• Ability to bend, kneel, and perform repetitive motions.

Duties and Responsibilities    
Food Preparation:

• Assist in the preparation of ingredients, including chopping, slicing, and dicing vegetables, meats, and other food items according to established recipes and guidelines.

Cooking:

• Follow recipes and instructions to cook and assemble dishes, ensuring consistency in taste, texture, and presentation.

Plating:

• Assist in arranging and garnishing dishes on plates, ensuring they are visually appealing and in adherence to the established standards.
• Familiarise yourself with the menu

Station Maintenance:

•  Maintain a clean and organized workstation, including proper storage of ingredients, utensils, and equipment. Adhere to food safety and sanitation standards.

Inventory Management:

•  Assist in monitoring ingredient inventory levels and notify senior chefs or supervisors when supplies need replenishing.

Assistance to Senior Chefs:

•  Collaborate with the senior kitchen staff in various tasks such as preparing sauces, stocks, and other foundational components of dishes.

Adherence to Standards:

• Ensure all food items prepared meet the quality, taste, and presentation standards set by the head chef or kitchen manager.

Communication:

• Maintain effective communication with fellow kitchen staff regarding orders, ingredients, and any kitchen-related concerns.
• Positive attitude
• Good team player

Learning and Development:

• Participate actively in training sessions and take the initiative to learn new cooking techniques and methods. Strive to improve culinary skills and expand knowledge of different cuisines.

Adaptability:

• Willingness to rotate between different kitchen stations, gaining exposure to various roles and responsibilities within the kitchen.
• Assist senior chefs with daily food preparation and cooking.
• Prepare ingredients, including washing, peeling, chopping, cutting, and portioning vegetables, meat, fish, and other food items.
• Follow recipes, preparation methods, and portion-control guidelines.
• Ensure that food is prepared and presented according to the establishment's standards.
• Maintain cleanliness and hygiene in the kitchen, workstations, equipment, and storage areas.
• Follow food safety, sanitation, and health regulations.
• Store food correctly and label items with preparation dates and expiry dates where required.
• Check the quality and freshness of ingredients before use.
• Assist with receiving, checking, and storing deliveries.
• Monitor stock levels and report shortages or damaged items to the senior chef.
• Minimise food waste and use ingredients responsibly.
• Clean and maintain kitchen equipment, utensils, and work surfaces.
• Follow instructions from the Chef de Partie, Sous Chef, and Head Chef.
• Work efficiently during busy service periods.
• Support other kitchen sections when required.
• Follow workplace safety procedures and report hazards or equipment faults.

Deadline:1st November,2026