Commis Chef
Sous Chef / Chef de Partie
● Assist senior chefs in daily food preparation.
● Maintain quality, hygiene, and portion standards.
● Learn and develop culinary skills under supervision.
● Ensure workstation cleanliness and order.
● Support smooth kitchen operations.
● Prepare ingredients, mise en place, and basic cooking tasks.
● Follow recipes, portion controls, and presentation standards.
● Maintain food hygiene, safety, and cleanliness in the kitchen.
● Store food items properly and minimize wastage.
● Assist in receiving and checking supplies.
● Work closely with the Chef de Partie or Sous Chef for assigned duties.
● Continuously learn and improve culinary skills.
● Basic culinary knowledge and knife skills.
● Ability to follow instructions and work as part of a team.
● Good time management and organizational skills.
● Passion for cooking and willingness to learn.
● Knowledge of hygiene and food safety practices.
● Diploma/Certificate in Culinary Arts or Hotel Management preferred.
● Prior internship or 0–1 year of experience in a professional kitchen.
● Freshers with strong passion for cooking may also apply.