Line Chef Commis 1

Key Responsibilities:

• Prepare and cook menu items as directed by the Chef de Partie or Sous Chef.
• Ensure food preparation meets quality standards and portion sizes.
• Maintain cleanliness and organization of the kitchen and workstations.
• Follow all food safety and hygiene standards as per company and local regulations.
• Assist in the management of food inventory and minimize wastage.
• Support in receiving, checking, and storing deliveries properly.
• Coordinate with other kitchen staff to ensure timely service.
• Uphold company policies and contribute to a positive team environment.