Commis Chef

About the role

The Commis Chef supports the Head Chef in daily kitchen operations, handling food preparation, station setup, and maintaining hygiene standards. This entry‑level role is ideal for passionate individuals looking to develop culinary skills in a fast‑paced environment.

Key responsibilities

• Assist with chopping, washing, peeling, and portioning ingredients.
• Prepare mise‑en‑place according to prep lists and ensure proper storage, labeling, and FIFO rotation.
• Measure and mix ingredients following recipes and presentation standards.
• Maintain hygiene, clean and sanitize equipment, and uphold HACCP principles.
• Inspect deliveries, assist with inventory intake, and support the team during peak service hours.

Required profile

• Diploma or Certificate in Culinary Arts or Hospitality Management.
• 0‑2 years of experience in a professional kitchen or restaurant.
• Valid Food Handler's Health Certificate as required by local regulations.
• Physical stamina to stand for long periods in a high‑pressure environment.

Required skills

• Knife handling and food preparation expertise.
• Knowledge of HACCP food safety and sanitation standards.