Title: Commis 3
Department: Kitchen
Type: Full-time, Permanent
Responsibilities:
1. Food Preparation:
o Assist in the preparation of ingredients (e.g., washing, peeling, chopping, slicing, and
portioning vegetables, fruits, and proteins).
o Support senior chefs in preparing mise en place for service.
o Handle simple cooking tasks like boiling, blanching, frying, or grilling under
supervision.
o Accurately measure and weigh ingredients as per recipes or chef instructions.
o Assist in the preparation of sauces, soups, and salads.
2. Cooking Assistance:
o Follow recipes and instructions provided by the senior chefs to ensure consistency in
quality and presentation.
o Plate and garnish dishes according to kitchen standards.
o Help maintain food quality by monitoring cooking times and temperatures.
o Assist during service by supporting line cooks and ensuring timely preparation of
dishes.
3. Kitchen Hygiene and Safety:
o Maintain cleanliness of workstations, kitchen surfaces, and equipment at all times.
o Adhere to food safety and sanitation standards (HACCP) to avoid contamination and
ensure compliance.
o Safely operate and clean kitchen equipment like knives, mixers, ovens, fryers, and
blenders.
o Dispose of waste correctly and maintain cleanliness in storage areas.
o Follow proper procedures for storing fresh and cooked food items.
4. Team Collaboration:
o Work closely with the kitchen team to ensure smooth workflow and timely service.
o Communicate clearly with senior chefs and fellow team members to complete tasks
efficiently.
o Assist in receiving deliveries, checking food quality, and storing items properly.
5. Learning and Development:
o Learn basic cooking techniques and kitchen operations from senior chefs.
o Observe and implement food preparation and presentation methods as per kitchen
standards.
o Show eagerness to develop culinary skills and improve speed and efficiency over
time.
o Accept feedback positively and work on skill gaps to improve performance.
6. Stock Management:
o Assist in maintaining inventory levels by reporting low stock or spoiled ingredients.
o Properly label, store, and organize ingredients in refrigerators, freezers, and dry
storage.
o Minimize food waste by adhering to portioning guidelines and maintaining
ingredient quality.
7. Operational Efficiency:
o Ensure punctuality and readiness for all shifts.
o Assist in setting up and dismantling kitchen stations at the start and end of service.
o Support the kitchen team during busy periods by handling additional prep work as
required.
Requirements and Skills:
• Basic knowledge of culinary techniques (e.g., chopping, dicing, boiling, grilling).
• Previous experience in food preparation or culinary training is an advantage.
• Ability to multitask and work efficiently in a fast-paced kitchen environment.
• Strong organizational and time management skills to prioritize tasks.
• High attention to detail and commitment to quality.
• Ability to follow instructions accurately and work as part of a team.
• Effective communication skills to interact with senior chefs and colleagues.
• Passion for food, learning, and developing culinary skills.
• Ability to remain calm and perform under pressure during peak service hours.
• Basic understanding of food safety, hygiene practices, and kitchen protocols.
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