Job Description

Commis Chef
Reports to: Sous Chef / Head Chef
About the Role:
The Commis Chef is an entry-level position in the kitchen, designed for an individual with a passion for cooking and a desire to learn. You will work under the guidance of senior chefs to support all areas of the kitchen, from food preparation to maintaining cleanliness. This is an excellent opportunity to build a solid foundation in culinary arts.
Key Responsibilities:

• Food Preparation: Perform basic food preparation tasks as directed by the Demi Chef de Partie or Sous Chef, including washing, peeling, chopping, and cutting ingredients.
• Station Support: Assist the chefs in various kitchen stations (e.g., garde manger, sauces, pastry) with daily mise en place and during service.
• Compliance & Cleanliness: Adhere to all food health and safety standards. Maintain the cleanliness and organization of the kitchen, workstations, and equipment.
• Stock Management: Assist in receiving and storing deliveries, and rotating stock (FIFO).
• Learning & Development: Learn and understand menu items, recipes, and cooking techniques from senior kitchen staff.

Qualifications & Skills:

• A culinary school diploma or equivalent on-the-job training is an advantage.
• A strong passion for the culinary arts and a willingness to learn.
• Ability to work efficiently in a high-pressure, hot, and demanding environment.
• Good communication skills and the ability to follow instructions precisely.
• Strong teamwork ethic and a positive attitude.
• Basic knowledge of food health and safety standards.

Skills Required