Commis

Job DescriptionJob Scope includes: Maintain a high standard of specified work in accordance with the senior chef’s instructions Measure ingredients and size portions accurately Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles Clean food preparation areas, cooking surfaces, and utensils Verify that prepared food meets requirements for quality and quantity Stock and restock workstations and display cases Monitor stock movement and place timely ordering/ requisition In-depth knowledge of sanitation principles, food preparation, and nutrition Flexible working hours, including weekends and evenings, when necessary. Keep well communication with Demi chef de party/ Chef de partie or sous chef if needed. Aid in achieving food cost, minimize spoilages kitchen standard and overall objectives Keep high standards of personal hygiene, clean uniform, and overall HACCP standards Maintain understanding of menu planning, importance, and implementation of good stock controls/ stock management (FEFO) Maintain familiarity with opening and closing procedures of the kitchen and carry them out as rotated To be considered for this role, you will need to have: Diploma in Culinary Arts Management/ Catering training or Equivalent Minimum 2 years’ work experience in kitchen setting at a restaurant or hotel In-depth knowledge of sanitation principles, food preparation, and nutrition. Capable of working in a fast-paced, production environment. Food preparation skills – basic sauces, salads/ cold starters, hot dishes, pastry, roasting Good working familiarity with use of kitchen equipment Ability to communicate in English Ability to work under pressure/ remain calm while multi-tasking and work quickly and efficiently Versatility in all sections/stations of the kitchen ��� vegetable, meat, fish, pastry, butchery Attention to details and ability to learn on your feet and absorb lessons and put it into practice right away Ability to develop and maintain stamina and mental toughness to cope with the stress of long working hours/ split shifts and busy service periods Ability to keep a positive attitude for maintaining the cleanliness and safety of kitchen