The Commis Chef is an entry-level position responsible for assisting with food preparation and supporting kitchen operations. This role is ideal for culinary beginners looking to gain hands-on experience under senior chefs and grow within the kitchen brigade.
Key Responsibilities
- Food PreparationPrepare ingredients as per recipes and chef instructions Chop, peel, wash vegetables, and help with sauces, dressings, etc. Follow set standards of food presentation and hygiene
- Station SupportAssist in cooking, plating, and garnishing dishes
- Maintain readiness and stock levels at your station
- Help clean and organize workstation during and after service
- Maintaining Cleanliness & OrganizationFollow hygiene protocols at all times
- Clean and sanitize equipment and tools regularly
- Keep kitchen and storage areas tidy
- Support to Kitchen TeamSupport senior staff during busy service periods
- Ensure smooth coordination in the kitchen workflow
- Follow directions of Chef de Partie, Sous Chef, or Head Chef
- Learning & DevelopmentLearn different cooking techniques from senior chefs
- Take part in training programs to develop culinary skills
- Gain exposure to various kitchen stations and processes
- Health & Safety ComplianceHandle food safely and maintain cleanliness
- Follow storage, temperature, and handling protocols
- Comply with all relevant food safety standards
- Inventory & Stock ControlCheck freshness and proper storage of ingredients
- Assist in stock rotation and minimizing wastage
- Notify supervisors of shortages or quality issues
- Support During ServiceActively contribute to timely dish preparation and finishing
- Ensure plating meets quality standards
- Communicate clearly with team to ensure smooth order flow
- Skills & QualificationsBasic culinary knowledge with passion for cooking
- Experience in entry-level kitchen roles or internships (preferred)
- Ability to work under pressure in fast-paced environments
- High attention to detail in food quality and presentation
- Robust communication and team collaboration
- Understanding of food safety and hygiene standards
- Willingness to learn and take initiative