Job Summary

• The Commis Chef is responsible to support culinary operations, learn and develop culinary skills, ensure food quality and safety, and contribute to the success of the kitchen team.

Job Responsibilities 1

• Assist in the preparation and cooking of various dishes according to recipes and instructions provided by senior chefs.
• Prepare ingredients, such as chopping vegetables, portioning meats, and measuring spices.
• Execute cooking techniques, such as grilling, frying, sautéing, baking, and roasting, under the supervision of senior chefs.
• Follow food safety and sanitation standards to ensure cleanliness and hygiene in the kitchen.
• Maintain a clean and organized work area, including proper storage of ingredients, utensils, and equipment.
• Monitor cooking processes, such as temperature and cooking times, to ensure food is cooked to the desired quality and doneness.
• Plate and garnish dishes according to plating guidelines and presentation standards.
• Assist in stock rotation and inventory management to ensure freshness and minimize waste.
• Operate kitchen equipment safely and correctly, following proper usage and maintenance procedures.
• Communicate effectively with other kitchen staff to coordinate food preparation and service.
• Follow instructions and guidance from senior chefs and kitchen management.
• Learn and develop culinary skills and techniques through on-the-job training and practice.
• Adhere to kitchen policies, procedures, and guidelines set by the head chef or kitchen management.

Skills

Job Responsibilities 2

Additional Responsibilities 3

Job Knowledge & Skills

Understanding of fundamental cooking methods such as grilling, sautéing, frying, baking, and roasting.

Knowledge of food safety principles, including proper handling, storage, and temperature control to prevent foodborne illnesses.

Familiarity with a variety of ingredients, including meats, seafood, vegetables, herbs, and spices, and their preparation techniques.

Understanding of menu items, recipes, and plating standards to ensure consistent quality and presentation.

Basic knowledge of kitchen tools and equipment, including knives, cookware, and appliances, and their proper use and maintenance.

Job Experience

Minimum 2 year(s) working experience, 1 year relevant working experience, 1 year GCC is a plus

Competencies

Accountability

Collaboration

Leadership

Quality

Resilience

Education

Certificate in Culinary Arts