Chef

Job Summary

The Commis 1 is responsible for preparing, cooking, and plating dishes according to established recipes and quality standards. They manage daily section prep (mise en place), maintain food hygiene, control stock levels, and step in to lead a station when senior chefs are unavailable.

Key Responsibilities

Food Preparation & Cooking

• Section execution. Prepare, cook, and present dishes on an assigned station with minimal supervision.

• Mise en place. Set up, organize, and break down prep stations before and after service.

• Recipe adherence. Follow standardized recipes, portion sizes, and plating guidelines to ensure consistency.

• Equipment control. Operate and monitor temperatures of commercial kitchen appliances like ovens, grills, broilers, and fryers

Inventory & Cost Control

• Stock rotation. Label, date, and store ingredients properly using the FIFO (First-In, First-Out) method to prevent spoilage.

• Requisitions and deliveries. Monitor daily ingredient par levels, request supplies for the station, and inspect incoming deliveries.

• Waste minimization. Control portioning and prep quantities to reduce food waste and meet kitchen food cost targets.

Hygiene, Safety & Team Support

• Sanitation compliance. Maintain strict personal hygiene and adhere to HACCP and local food safety regulations.

• Temperature logging. Conduct and record daily temperature checks for refrigerators, freezers, and cooked food items.

• Junior mentorship. Train, guide, and delegate basic prep tasks to Commis 2, Commis 3, and kitchen apprentices.

• Cross-section support. Assist other kitchen stations during peak service hours, banquets, or staff shortages.

Qualifications & Skills

• Education. A diploma, certificate, or degree in Culinary Arts or Hospitality Management is preferred.

• Experience. Typically 2 to 4 years of experience in a commercial kitchen, hotel, or high-volume restaurant, including prior work as a Commis 2 or Commis 3.

• Technical skills. Strong knife skills, familiarity with classic cooking methods, and knowledge of food safety standards.

• Physical stamina. Ability to stand for long hours, work in hot and fast-paced environments, and lift heavy kitchen supplies.

• It is a Full Time Cook / Chef job for candidates with 3 - 6+ years Experience.