Commis Chef

How you will make an impact (Key responsibilities):

1. Leadership & Relationship Management

 Support senior chefs by following directions, maintaining discipline, and contributing to a positive, teamwork-driven kitchen environment.

 Communicate clearly with the Demi Chef, Chef de Partie, and other team members to ensure smooth coordination during prep and service.

 Assist with basic tasks within your station while learning new skills to improve efficiency, consistency, and overall productivity.

 Build cooperative relationships with kitchen and service teams to ensure accurate and timely order execution.

2. Compliance & Safety

 Follow all food safety, hygiene, and health regulations in daily tasks, ensuring full compliance with kitchen standards and audit requirements.

 Adhere to sanitation procedures, proper food handling, and cleaning schedules, reporting any concerns to senior chefs immediately.

 Practice safe equipment use by following training instructions and adhering to temperature, allergen, and storage protocols.

 Maintain cleanliness and organization of your workstation, tools, and storage areas to meet brand and regulatory standards.

3. Training & Development

 Participate in training sessions led by senior chefs to learn proper food preparation techniques, hygiene practices, and kitchen standards.

 Apply feedback from senior team members to improve speed, accuracy, and consistency in assigned tasks.

 Support skill development within the team by assisting new commis chefs and demonstrating basic preparation and workstation routines.

 Maintain a willingness to learn, practice new skills, and follow guidance to grow within the kitchen team.

4. Financial Management

 Help reduce kitchen costs by minimizing food wastage, following portion guidelines, and handling ingredients carefully.

 Support inventory control by organizing storage areas, rotating ingredients properly, and reporting low or expired items.

 Contribute to efficient production by completing prep tasks on time and supporting smooth workflow during service.

 Maintain cost-awareness by following recipes accurately and avoiding unnecessary use of ingredients.

Qualifications & Skills

 Diploma or certification in Culinary Arts, Professional Cookery, or a related field is preferred (training or apprenticeship also acceptable).

 1–2 years of experience in a professional kitchen environment or completion of culinary training with practical exposure.

 Basic knowledge of food safety regulations, HACCP guidelines, hygiene practices, and correct food-handling procedures.

 Ability to follow instructions, work within a team, and support senior chefs while maintaining consistency and quality.

 Good communication and interpersonal skills to coordinate effectively within the kitchen team.

 Strong organizational skills with the ability to manage prep tasks, maintain workstation cleanliness, and work efficiently during service.

 Basic proficiency in ingredient handling, portion control, and recipe execution.