Commis Chef

• Prepares all mise-en-place for day-to-day operation
• Maintains a healthy and hygienic work area
• Communicates politely and displays courtesy to guests and internal customers
• Supports team with mise-en-place and storage pick-ups
• Communicates to his/her superior any difficulties, guest or internal customer comments, and other relevant information
• Establishes and maintains effective employee working relationships
• Attends and participates in daily briefings and other meetings as scheduled
• Attends and participates in training sessions as scheduled
• Prepares in advance food, beverage, material, and equipment needed for the service
• Cleans and re-sets his/her working area
• Performs related duties and special projects as assigned
• Implements the hotel and department regulations, policies, and procedures including but not limited to:
  • house rules and regulation
  • health and safety
  • grooming
  • quality
  • hygiene and cleanliness

What We Need From You

• Culinary School qualification
• Similar experience working in either a restaurant or a 4/5* hotel environment
• Committed to serving food of the highest quality
• Assisting in the preparation and cooking of meals under the guidance of senior chefs
• Ensuring that food is prepared and presented according to the restaurant’s standards
• Preparing ingredients for the kitchen (e.g., washing, cutting, and portioning)
• Helping with cleaning and maintaining kitchen equipment and tools
• Learning various cooking techniques and kitchen operations through hands-on experience
• Maintaining high standards of hygiene and cleanliness in the kitchen

1. Basic Culinary Skills

• Proficiency in basic cooking techniques such as chopping, grilling, roasting, baking, sautéing, and frying
• Understanding of different cooking methods, including boiling, braising, poaching, and steaming
• Ability to assist with the preparation of meats, vegetables, stocks, sauces, and garnishes

2. Food Preparation and Mise en Place

• Organizing and preparing ingredients before the cooking process (mise en place)
• Following recipes accurately and ensuring consistency in preparation and presentation
• Preparing ingredients for different sections of the kitchen (e.g., pastry, hot kitchen, cold kitchen)

3. Time Management and Efficiency

• Managing tasks in a fast-paced kitchen environment while maintaining a high standard of work
• Prioritizing tasks and ensuring timely preparation and service of food
• Working efficiently in a team to meet deadlines and service demands during peak times

4. Knowledge of Ingredients and Equipment

• Familiarity with a wide range of ingredients and their uses in various dishes
• Understanding proper storage techniques for ingredients and prepared dishes to maintain freshness
• Proficiency in handling kitchen equipment, such as knives, blenders, ovens, and stoves

5. Attention to Detail

• Ensuring food is prepared according to exact specifications and presentation standards
• Carefully checking for quality and consistency in every dish, from flavor to texture
• Monitoring food for taste and texture adjustments during preparation

6. Food Safety and Hygiene

• Adhering to food safety regulations, including proper handling, storage, and cooking temperatures for all ingredients
• Maintaining a clean and organized workstation at all times
• Following hygiene and sanitation protocols to prevent cross-contamination and ensure a safe cooking environment

7. Teamwork and Communication

• Working closely with other chefs, kitchen staff, and service staff to ensure smooth operations
• Communicating clearly with senior chefs and kitchen personnel to ensure tasks are completed properly
• Collaborating with team members to solve problems and improve processes

8. Adaptability and Learning

• Willingness to learn new cooking techniques and kitchen operations from more experienced chefs
• Adapting to various types of kitchens, working styles, and menu concepts
• Taking constructive feedback positively and using it to improve skills and performance