Commis (Commi 1 / 2 / 3)

Core responsibilities

• Food preparation: Wash, peel, chop, and prepare ingredients as instructed, measure and mix ingredients for recipes. 
• Cooking and plating: Assist in cooking various menu items and plating them according to standards for a consistent and attractive presentation. 
• Station setup: Set up and organize kitchen stations with all necessary ingredients, tools, and equipment before service begins. 
• Cleanliness and sanitation: Maintain a clean and organized workstation, clean equipment, and follow all food safety and hygiene regulations. 
• Inventory and stock management: Assist with receiving deliveries, monitoring stock levels, and rotating stock using the FIFO (first-in, first-out) system. 
• Quality control: Adhere to recipes and standards to ensure consistent quality, and monitor food freshness and quality. 
• Collaboration: Work with the rest of the kitchen team to ensure a smooth workflow during service. 

Qualifications and skills

• Experience: Previous experience in a kitchen role is often preferred, though not always mandatory. 
• Knowledge: Basic knowledge of food safety and sanitation is essential. 
• Physical ability: Ability to stand for long periods and perform physically demanding tasks. 
• Teamwork: Good communication and teamwork skills to work effectively with colleagues. 
• Attention to detail: Strong attention to detail to ensure accuracy in preparation and plating. 
• Pace: Ability to work efficiently in a fast-paced environment.