Commis Chef

Role & responsibilities

1. Food Preparation & Production

• Assist in the preparation of pizzas, pasta, sauces, salads, starters, desserts, and other Continental/Italian dishes as per the assigned section.
• Perform basic preparation such as chopping, slicing, marination, portioning, dough preparation, and mise en place.
• Follow standard recipes, preparation methods, and presentation guidelines.
• Ensure all ingredients are properly prepared and available before service.

2. Pizza & Italian Operations

• Assist in pizza dough preparation, stretching/shaping, topping, baking, and finishing as per SOP.
• Prepare and handle pizza sauces, cheese, toppings, pasta, and other Italian ingredients.
• Maintain consistency in portion sizes, toppings, cooking time, and presentation.
• Operate kitchen equipment safely, including ovens, mixers, fryers, grills, and other relevant equipment.

3. Continental/Casual Dining Operations

• Support the Chef de Partie/Sous Chef in preparing Continental and Italian dishes.
• Follow plating and presentation standards for dine-in service.
• Ensure food is prepared within the required ticket time and service standards.
• Assist different sections during peak business hours as directed by the Chef.

4. Quality & Food Safety

• Maintain high standards of personal hygiene and kitchen cleanliness.
• Follow FIFO/FEFO, proper food storage, labelling, and temperature-control procedures.
• Check the quality and freshness of ingredients before use.
• Prevent cross-contamination and follow food safety and hygiene SOPs.
• Report any quality, wastage, equipment, or food-safety concerns immediately to the senior chef.

5. Mise en Place & Kitchen Readiness

• Complete daily mise en place as per the production plan.
• Ensure all ingredients, sauces, garnishes, and accompaniments are ready before service.
• Maintain adequate stock of prepared items at the assigned workstation.
• Keep the workstation clean, organised, and service-ready throughout the shift.

6. Portion & Cost Control

• Follow standard portion sizes and recipes to minimise food cost and wastage.
• Avoid unnecessary wastage of food and raw materials.
• Record and report wastage as per company procedures.
• Use ingredients responsibly and maintain proper storage practices.

7. Cleaning & Maintenance

• Maintain cleanliness of the workstation, utensils, equipment, and kitchen area.
• Follow daily and periodic cleaning schedules.
• Ensure kitchen equipment is used correctly and report any malfunction immediately.
• Maintain proper segregation and disposal of waste.

8. Teamwork & Discipline

• Work closely with the Chef de Partie, Sous Chef, and other kitchen team members.
• Support other kitchen sections during busy periods.
• Follow instructions from senior chefs and management.
• Maintain punctuality, discipline, grooming, and professional conduct.
• Participate in training and continuously improve culinary and operational skills.

Preferred candidate profile