Commis 3

Role & responsibilities

Carry out basic mise en place: washing, peeling, cutting, chopping and portioning as instructed

Assist the section chefs during service and follow recipes and portion standards

Keep your workstation clean, organised and sanitised at all times

Receive, store and label ingredients correctly, following FIFO and date-labelling

Follow food safety and hygiene (HACCP) standards, including correct temperature and storage practices

Handle kitchen equipment safely and report any damage or faults

Help with cleaning of the kitchen, equipment and storage areas during and after service

Reduce wastage by using ingredients carefully

Follow instructions from seniors and learn the sections recipes and techniques

Support other sections when the kitchen is busy

Preferred candidate profile

0 to 1 year in a restaurant, caf, QSR or hotel kitchen. Freshers and trainees are welcome.

Basic knowledge of knife skills and kitchen hygiene

Willingness to learn, take feedback and work under pressure

Ability to stand for long hours and work in a hot, fast-paced kitchen

Flexibility to work in shifts, weekends and holidays

Good teamwork and punctuality

Neat grooming and personal hygiene