Commis 1

Role & responsibilities

• Preparation of ingredients, mise-en-place, and food production activities.
• Follow instructions from senior chefs to ensure timely preparation of food.
• Preparation of food for a la Carte, buffets and parties.
• Adhere to approved recipes, portion standards, and presentation guidelines.
• Ensure consistency and quality in assigned tasks.
• Report quality concerns to senior kitchen personnel.
• Maintain cleanliness of workstations, equipment, and utensils.
• Follow all food safety and personal hygiene standards.
• Ensure proper storage and handling of food items.
• Assist in receiving, storing, and organizing kitchen supplies.
• Support stock rotation and inventory control processes.
• Minimize wastage through responsible handling of ingredients.
• Participate in training and skill development initiatives.
• Continuously improve culinary knowledge and technical competencies.
• Learn operational procedures and company standards.
• Work closely with team members to ensure smooth kitchen operations.
• Support colleagues during peak service periods.

Preferred candidate profile

• 1 to 10 years of experience in food production within hotels, resorts, restaurants, or catering establishments.