Job Description

Responsibilities:
1. Food Preparation and Cooking:
o Assist in preparing mise in place, including chopping, slicing, dicing, and portioning ingredients.
o Execute basic cooking tasks like frying, boiling, grilling, steaming, and sautxc3xa9ing under supervision.
o Prepare components for dishes such as soups, sauces, sides, and salads.
o Follow recipes and standard operating procedures to ensure consistency in flavor, portioning, and presentation.
o Assist senior chefs in preparing dishes for service during busy operations.
2. Station Management:
o Support the setup and organization of kitchen stations before, during, and after service.
o Ensure ingredients are readily available and properly stocked for seamless operations.
o Maintain workstation cleanliness and organization throughout the shift.
o Dismantle and clean stations at the end of service, ensuring equipment and utensils are sanitized.
3. Kitchen Hygiene and Safety:
o Follow food safety and sanitation guidelines (HACCP) to maintain a clean and safe kitchen environment.
o Operate kitchen equipment safely, including knives, mixers, ovens, fryers, and grills.
o Ensure proper storage, labeling, and organization of raw and cooked food items to prevent contamination.
o Dispose of waste correctly and minimize food wastage through careful handling and portioning.
4. Cooking Techniques and Development:
o Apply and refine cooking techniques, including knife skills, sautxc3xa9ing, blanching, and basic plating.
o Learn and adapt to kitchen procedures, equipment, and methods.
o Assist with testing and improving recipes as guided by senior chefs.
o Take responsibility for assigned dishes, ensuring quality, taste, and presentation meet kitchen standards.
5. Team Collaboration and Communication:
o Work closely with the Commis 1, Demi Chef de Partie, and Chef de Partie to ensure smooth kitchen operations.
o Communicate effectively to support workflow, especially during high-pressure service hours.
o Assist with receiving and organizing kitchen deliveries, checking quality, and reporting discrepancies.
o Provide support to junior staff (Commis 3) and help them develop basic skills.
6. Operational Efficiency:
o Manage time effectively to meet kitchen demands and service deadlines.
o Monitor food supplies and report shortages to the senior chefs.
o Assist with inventory checks and proper storage of supplies to maintain freshness and quality.
o Ensure work is completed efficiently while maintaining high standards of hygiene and quality.
7. Learning and Growth:
o Show initiative to learn advanced cooking methods, food preparation techniques, and station management.
o Accept feedback from senior chefs to improve performance.
o Display a proactive attitude toward developing new culinary skills and contributing to the kitchen teams success.
Requirements
Requirements and Skills:

• Proven experience as a Commis 3 or in a similar entry-level kitchen role.

• Good understanding of basic culinary techniques (e.g., chopping, grilling, boiling, sautxc3xa9ing).

• Ability to follow recipes and kitchen guidelines accurately.

• High attention to detail, ensuring consistency and presentation of dishes.

• Strong multitasking and time management skills in a fast-paced environment.

• Good communication and teamwork skills to support kitchen operations.

• Ability to work under pressure during busy service hours.

• Passion for cooking, learning, and progressing within the culinary field.

• Basic knowledge of food safety, hygiene, and sanitation standards (HACCP).

• Physical stamina and ability to work on feet for extended periods.

Benefits
Benefits

• Opportunity to work with a dynamic and award-winning team.

• Potential to grow within the company and open new establishments.

• A vibrant and inclusive work environment.

• 5 days off in a month.

If you are a highly motivated individual with a passion for the hospitality industry and the skills to match, we would love to hear from you.
Apply now to join our team and be a part of our exciting journey!