Commis Chef

The successful candidate will support the kitchen team in food preparation, cooking, and maintaining high standards of food quality, hygiene, and presentation. The ideal candidate must demonstrate a strong willingness to learn, take instructions, work collaboratively, and grow within a professional kitchen environment.

KEY RESPONSIBILITIES

• Assist in the preparation and cooking of meals in line with established recipes and standards.
• Carry out basic food preparation, including washing, peeling, chopping, cutting, and portioning ingredients.
• Assist Chef de Partie and senior kitchen staff with daily kitchen operations.
• Ensure ingredients and kitchen stations are properly prepared before service (mise en place).
• Maintain cleanliness and organisation of workstations, kitchen equipment, and storage areas.
• Ensure proper food handling, storage, labelling, and stock rotation.
• Adhere strictly to food safety, hygiene, and sanitation standards.
• Assist with monitoring stock levels and minimising food wastage.
• Follow instructions and recipes accurately to ensure consistency in food preparation and presentation.
• Work collaboratively with other kitchen team members to ensure efficient service delivery.

REQUIREMENTS & QUALIFICATIONS

• Minimum of 1–2 years' experience in a professional kitchen or similar food service environment.
• Culinary training or certification is an added advantage.
• Basic knowledge of cooking techniques, ingredients, and food preparation methods.
• Good understanding of kitchen hygiene, food safety, and sanitation practices.
• Ability to follow instructions and work effectively under supervision.
• Strong willingness to learn, develop culinary skills, and take on new responsibilities.
• Good communication, teamwork, and organisational skills.
• Ability to work in a fast-paced kitchen environment and under pressure.
• Must be hardworking, punctual, disciplined, and attentive to detail.