Job Description

Responsibilities:1. Food Preparation and Cooking:o Assist in preparing mise in place, including chopping, slicing, dicing, and portioning ingredients.o Execute basic cooking tasks like frying, boiling, grilling, steaming, and sautxc3xa9ing under supervision.o Prepare components for dishes such as soups, sauces, sides, and salads.o Follow recipes and standard operating procedures to ensure consistency in flavor, portioning, and presentation.o Assist senior chefs in preparing dishes for service during busy operations.2. Station Management:o Support the setup and organization of kitchen stations before, during, and after service.o Ensure ingredients are readily available and properly stocked for seamless operations.o Maintain workstation cleanliness and organization throughout the shift.o Dismantle and clean stations at the end of service, ensuring equipment and utensils are sanitized.3. Kitchen Hygiene and Safety:o Follow food safety and sanitation guidelines (HACCP) to maintain a clean and safe kitchen environment.o Operate kitchen equipment safely, including knives, mixers, ovens, fryers, and grills.o Ensure proper storage, labeling, and organization of raw and cooked food items to prevent contamination.o Dispose of waste correctly and minimize food wastage through careful handling and portioning.4. Cooking Techniques and Development:o Apply and refine cooking techniques, including knife skills, sautxc3xa9ing, blanching, and basic plating.o Learn and adapt to kitchen procedures, equipment, and methods.o Assist with testing and improving recipes as guided by senior chefs.o Take responsibility for assigned dishes, ensuring quality, taste, and presentation meet kitchen standards.5. Team Collaboration and Communication:o Work closely with the Commis 1, Demi Chef de Partie, and Chef de Partie to ensure smooth kitchen operations.o Communicate effectively to support workflow, especially during high-pressure service hours.o Assist with receiving and organizing kitchen deliveries, checking quality, and reporting discrepancies.o Provide support to junior staff (Commis 3) and help them develop basic skills.6. Operational Efficiency:o Manage time effectively to meet kitchen demands and service deadlines.o Monitor food supplies and report shortages to the senior chefs.o Assist with inventory checks and proper storage of supplies to maintain freshness and quality.o Ensure work is completed efficiently while maintaining high standards of hygiene and quality.7. Learning and Growth:o Show initiative to learn advanced cooking methods, food preparation techniques, and station management.o Accept feedback from senior chefs to improve performance.o Display a proactive attitude toward developing new culinary skills and contributing to the kitchen teams success.RequirementsRequirements and Skills:

• Proven experience as a Commis 3 or in a similar entry-level kitchen role.

• Good understanding of basic culinary techniques (e.g., chopping, grilling, boiling, sautxc3xa9ing).

• Ability to follow recipes and kitchen guidelines accurately.

• High attention to detail, ensuring consistency and presentation of dishes.

• Strong multitasking and time management skills in a fast-paced environment.

• Good communication and teamwork skills to support kitchen operations.

• Ability to work under pressure during busy service hours.

• Passion for cooking, learning, and progressing within the culinary field.

• Basic knowledge of food safety, hygiene, and sanitation standards (HACCP).

• Physical stamina and ability to work on feet for extended periods.

BenefitsBenefits

• Opportunity to work with a dynamic and award-winning team.

• Potential to grow within the company and open new establishments.

• A vibrant and inclusive work environment.

• 5 days off in a month.

If you are a highly motivated individual with a passion for the hospitality industry and the skills to match, we would love to hear from you.Apply now to join our team and be a part of our exciting journey!

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