Commis Chef

• Food preparation: Wash, peel, and chop vegetables and fruits; prepare basic salads and sauces as instructed; and accurately measure ingredients.
• Hygiene and cleanliness: Keep the kitchen and all workstations clean and sanitized; maintain personal hygiene standards; and follow health and safety regulations.
• Stock and inventory management: Receive and verify deliveries, store food items properly, and take inventory of supplies. Report low stock levels to supervisors and discard expired or spoiled items.
• Kitchen support: Assist with cooking and plating dishes; handle and maintain kitchen equipment and utensils; and perform basic cleaning duties.
• Learning and compliance: Follow recipes and cooking techniques to maintain consistency; learn specific cooking techniques; and assist with special events and functions as needed. 

Skills and qualifications 

• Basic reading, writing, and mathematical skills.
• Understanding of basic food hygiene and kitchen safety practices.
• Ability to work efficiently in a fast-paced environment.
• Good communication and organizational skills.
• Physical ability to lift items up to 5050
• 50 pounds (2323
• 23 kg) and stand for extended periods.
• Willingness to learn and follow directions from senior chefs.
• A culinary diploma or relevant experience can be helpful but may not be required.