The Commis Chef is responsible for assisting the kitchen team in daily food preparation, cooking and food presentation. The role ensures that food is prepared according to the restaurant's recipes, quality standards and food safety requirements while maintaining a clean, organised and efficient kitchen environment. Key Responsibilities1. Food Preparation & CookingAssist in preparing ingredients, including washing, cutting, peeling, portioning and marinating.Prepare and cook dishes according to established recipes and instructions from senior chefs.Assist with the preparation of sauces, stocks, garnishes and other kitchen components.Ensure food is consistently prepared and presented according to the restaurant's standards.Assist with daily mise en place before service.2. Kitchen OperationsSupport the kitchen team during food preparation and service periods.Ensure timely preparation and delivery of food orders.Monitor ingredient freshness and report any shortages or quality concerns.Assist with receiving, checking and storing food supplies.Follow stock rotation procedures, including FIFO (First In, First Out).3. Food Safety & HygieneMaintain cleanliness and hygiene of kitchen workstations, equipment and utensils.Comply with food safety, hygiene and sanitation standards.Ensure proper food storage, labelling and temperature control.Prevent cross-contamination by following proper food handling procedures.Adhere to all applicable food safety regulations and internal SOPs.4. Teamwork & General DutieWork closely with the Head Chef, Sous Chef and other kitchen team members.Follow instructions and perform duties assigned by senior chefs.Assist with kitchen cleaning, closing and opening procedures.Maintain a positive attitude and willingness to learn new cooking techniques.Perform other reasonable duties as assigned by management.Job RequirementsPrior experience in a restaurant or commercial kitchen is preferred.
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