Commis I And Demi Chef

Responsibilities

• Prepare, cook, and serve food items assigned by senior chefs, ensuring quality and consistency.
• Maintain high standards of cleanliness, personal hygiene, and proper uniform at all times.
• Follow food safety standards including temperature checks, labeling, and proper storage procedures.
• Aid in receiving and storing deliveries, ensuring FIFO and hygiene compliance.
• Report any equipment faults or kitchen hazards immediately to a senior chef.
• Support with section stock control and maintain mise-en-place during service.
• Participate in kitchen opening and closing duties as scheduled.
• Attend all mandatory trainings, meetings, and comply with all operational SOPs.
• Cooperate with the kitchen team and assist in other sections when required.

Requirements

• Experience: 2 years
• Education: diploma in hotel management

Skills

• kitchen operations
• restaurant operations
• food service sanitation
• culinary skills
• food preparation
• restaurant management
• food service operations
• kitchen management
• culinary management
• culinary arts