Job Description

Job Summary

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Continental Commis I

is a junior cook responsible for preparing, cooking, and presenting continental dishes such as grills, pastas, sauces, soups, and salads. The role involves supporting the Chef de Partie, maintaining hygiene and kitchen standards, and ensuring consistent taste and presentation of food.

Key Responsibilities1. Food Preparation

Prepare mise en place for sauces, stocks, vegetables, meats, and salads. Chop, slice, and portion ingredients according to recipes. Assist in preparation of appetizers, soups, pasta, and continental-style main courses. Measure and mix ingredients for sauces, dressings, and marinades.

2. Cooking & Presentation

Cook continental dishes under the guidance of the Chef de Partie. Operate grills, ovens, stovetops, and other kitchen equipment safely. Ensure dishes are cooked to proper taste, texture, and temperature. Present dishes neatly according to restaurant or hotel standards.

3. Quality Control

Check freshness and quality of ingredients before use. Maintain consistency in taste, portion size, and presentation. Follow standard recipes and portion controls to minimize wastage.

4. Kitchen Operations

Assist the Chef de Partie during service, especially during peak hours. Coordinate with other kitchen sections for smooth workflow. Store and label ingredients correctly, following FIFO (First In, First Out) standards. Assist in receiving and organizing kitchen supplies.

5. Hygiene & Safety

Maintain cleanliness and organization of the workstation. Follow food safety, hygiene, and sanitation standards (HACCP compliance). Handle knives, grills, ovens, and other kitchen tools safely.

6. Teamwork & Learning

Assist in training Commis II/III or trainees when required. Learn new techniques, recipes, and kitchen procedures from senior chefs. Support other kitchen sections if needed.

Skills & Qualifications

1-3 years of experience in continental cuisine. Knowledge of cooking techniques: grilling, sauteing, roasting, sauce preparation. Strong knife skills and ingredient knowledge. Ability to work in a fast-paced environment. Culinary school diploma is an advantage but not mandatory.

Behavioral Competencies

Attention to detail and cleanliness Discipline and punctuality Team player with good communication skills Ability to handle pressure and multitask Willingness to learn and improve
Job Type: Full-time

Pay: ?18,000.00 - ?22,000.00 per month