Job Description

A Continental Commi 1 prepares, cooks, and presents Continental dishes under a Chef de Partie/Sous Chef, maintaining high-quality standards and strict hygiene protocols. Responsibilities include mise en place, managing station inventory, minimizing waste, and supporting senior staff. Key requirements include 1-3 years of experience, solid continental cooking techniques, and strong team communication.

Key Responsibilities and Duties:

Food Preparation & Cooking:

Prepare, season, and cook continental dishes (appetizers, sauces, mains) according to standardized recipes.

Mise en Place:

Organize, chop, prep ingredients, and ensure the workstation is ready for service.

Quality Control:

Monitor food quality, taste, and presentation to ensure they meet, or exceed, company standards.

Hygiene & Safety:

Adhere to food safety, sanitation, and HACCP standards, maintaining a clean and orderly workstation.

Inventory & Stock:

Receive, store, and manage raw materials, ensuring proper stock rotation and minimizing wastage.

Support:

Assist senior chefs with menu execution, and at times, train junior staff.

Desired Candidate Profile:

Experience:

1-3 years of experience as a Commis 1 or similar role in a professional kitchen.

Skills:

Proven knowledge of continental cuisine, including sauces and cooking techniques.

Competencies:

Ability to work under pressure, strong organizational skills, and effective teamwork.

Education:

Culinary school diploma or certification is often preferred.

Typical Working Conditions:

Fast-paced, high-pressure kitchen environment. Requires standing for long periods and working in potentially hot, humid conditions. Flexibility to work shifts, including weekends and holidays.
Job Types: Full-time, Permanent

Pay: ?20,000.00 - ?22,000.00 per month

Benefits:

Food provided Health insurance Paid sick time Provident Fund
Work Location: In person