Commis Chef

Role Summary

The Commis Chef is tasked with the reliable preparation and presentation of food that aligns strictly with brand quality standards. This position supports the Sous Chef in managing day-to-day kitchen activities while ensuring full compliance with health, safety, and hygiene regulations to uphold a superior guest dining experience.

Key Responsibilities

• Prepare menu items accurately, following brand recipe guidelines.
• Report any issues concerning stock, mechanical, electrical, or plumbing (MEP) equipment immediately to the supervising Chef.
• Adhere strictly to safe food handling protocols and HACCP guidelines.
• Develop and maintain the skills necessary for menu item production.
• Maintain cleanliness and good working condition of kitchen and operational equipment.
• Be aware of venue operating hours to ensure areas are cleaned and adequately stocked for upcoming service periods.
• Ensure proper storage and rotation of goods using the First In First Out (FIFO) method.
• Engage actively in quality control and ingredient knowledge.

Requirements

• Possession of a certificate, course, or diploma in the hospitality sector.
• Person In Charge (PIC) certification or equivalent.
• Demonstrated strong dedication to delivering consistently excellent customer service.
• Maintain professional appearance and communication standards.