Key Responsibilities:

• Food Preparation: Assist in the preparation of ingredients, including washing, peeling, chopping, and slicing, to support the cooking process.

• Cooking Support: Aid in cooking and assembling dishes according to established recipes and standards, ensuring consistency and quality.

• Station Maintenance: Maintain cleanliness and organization of assigned workstations, ensuring compliance with health and safety regulations.

• Inventory Management: Assist in receiving deliveries, checking for quality and accuracy, and properly storing ingredients.

• Learning and Development: Actively participate in training sessions and seek opportunities to learn from senior chefs to enhance culinary knowledge and skills.

Qualifications:

• Basic understanding of culinary techniques and kitchen equipment.

• Strong attention to detail and commitment to maintaining high standards of hygiene and cleanliness.

• Ability to work in a fast-paced environment and handle multiple tasks simultaneously.

• Excellent communication and teamwork skills.

• • Willingness to learn and adapt to new methods and procedures.Accurately measuring meal ingredients for the Chef de Partie.
• Handling multiple deliveries of kitchen supplies, ingredients, and other items and including them in the inventory.
• Adhering to the instructions of the Chef de partie, preparing salads and sauces to satisfy the customer, and modifying the recipe if required.
• Monitoring the ingredients, their proper utilization, and inclusion, along with washing and seasoning them.

Skills

• Good team working and communication skills.
• Professional experience in handling duties and responsibilities of a Commis Chef and fundamental knowledge of the role.
• Remarkable qualities in working with other chefs and colleagues to handle multiple operations and recipe preparations.
• Having the fundamental knowledge of responsibilities, duties, and concepts required to become a Commis Chef.