Commis Chef

Key Responsibilities

1. Food Preparation & Production

• Assist senior chefs with daily meal preparation for subscription orders and la carte services.
• Perform basic kitchen tasks, including washing, peeling, chopping, cutting, portioning, and weighing ingredients.
• Prepare vegetables, proteins, grains, sauces, marinades, and other ingredients according to recipes and instructions.
• Assist with bulk cooking and batch preparation while maintaining consistency in taste, texture, and quality.
• Follow standardized recipes, preparation methods, and portion sizes.

2. Kitchen Operations

• Ensure all ingredients are prepped and organized before scheduled production begins.
• Follow daily prep lists, production schedules, and instructions provided by senior chefs.
• Support the timely execution of meal orders during peak production and service hours.
• Maintain an organized workstation and ensure ingredients are properly labelled, stored, and rotated.
• Assist with receiving, checking, and storing kitchen supplies when required.

3. Food Safety & Hygiene

• Follow food safety, sanitation, and personal hygiene standards at all times.
• Maintain proper temperature control during food preparation, cooking, cooling, and storage.
• Follow FIFO (First In, First Out) practices and ensure correct date labelling of ingredients.
• Clean and sanitize workstations, equipment, utensils, and storage areas.
• Minimize food wastage and ensure safe handling of raw and cooked ingredients.

4. Portioning & Packaging

• Assist with weighing and portioning meals according to standardized specifications.
• Ensure meals are assembled and packed accurately as per production sheets and customer requirements.
• Maintain consistency in presentation, portion size, and packaging quality.
• Coordinate with the kitchen and packing teams to ensure orders are completed within scheduled timelines.

5. Teamwork & Continuous Improvement

• Work closely with the Sous Chef, Chef de Partie, and other kitchen staff.
• Follow instructions, demonstrate a willingness to learn, and accept feedback constructively.
• Support cross-functional kitchen tasks as required during busy periods.
• Contribute to improving kitchen efficiency, reducing wastage, and maintaining high production standards.

Required Skills & Qualifications

• 02 years of experience in a professional kitchen, cloud kitchen, restaurant, catering operation, or food production facility.
• A culinary certificate or diploma is preferred but not mandatory.
• Basic knowledge of ingredients, cooking techniques, and kitchen equipment.
• Understanding of food safety, hygiene, and safe food handling practices.
• Ability to follow recipes, preparation sheets, and portioning instructions accurately.
• Good organizational skills, attention to detail, and time management.
• Ability to work in a fast-paced, high-volume kitchen environment.
• Strong teamwork, discipline, and willingness to learn.
• Physical ability to stand for extended periods and perform kitchen duties.

Key Performance Indicators (KPIs)

The Commis Chef will be evaluated on:

• Preparation efficiency: Completing assigned prep work within scheduled timelines.
• Consistency: Following recipes and maintaining standard portion sizes.
• Food safety: Adhering to hygiene, storage, and temperature-control procedures.
• Waste management: Minimizing ingredient wastage and avoidable errors.
• Order accuracy: Ensuring correct meal portions and packaging.
• Teamwork: Supporting smooth kitchen operations and responding effectively to instructions.
• Attendance and discipline: Maintaining punctuality and reliability.