Commis Chef

Description (Public)

The Commis Chef plays a foundational role in the culinary team, assisting higher-level chefs with food preparation, cooking, station setup, and maintaining strict kitchen hygiene standards. This entry-level culinary position is designed for passionate food service professionals eager to expand their culinary skills in a fast-paced kitchen environment.

Duties, Roles and Responsibilities

Assist the head chef in daily food preparation tasks (chopping, washing, peeling, and portioning ingredients).
Prepare station mis-en-place prior to service periods in accordance with kitchen prep lists.
Measure and mix ingredients according to established recipes and presentation standards.
Maintain high standards of food hygiene, cleanliness, and safety (HACCP principles) throughout all kitchen stations.
Ensure proper storage of food items, including labeling, rotation (FIFO - First In, First Out), and temperature monitoring.
Clean and sanitize kitchen equipment, work surfaces, and food prep tools after each shift.
Assist with inventory intake, inspecting deliveries for quality and quantity upon arrival.
Collaborate actively with the culinary team to support smooth service workflow during peak operating hours.

Qualifications, Education and Competencies

Qualifications & Experience:

Diploma or Certificate in Culinary Arts, Hospitality Management, or equivalent qualification.
0 - 2 years of experience working in a professional kitchen, culinary institute, or restaurant setting.
Basic knowledge of culinary techniques, knife skills, and food safety standards.
Valid Food Handler's Health Certificate/Permit as required by local regulations.
Ability to work in a fast-paced, high-pressure environment with physical stamina to stand for long periods.

Skills & Competencies: