Commis Chef

Key Responsibilities and Duties

• Mise-en-place: Preparing ingredients (washing, chopping, peeling) before service.
• Station Maintenance: Ensuring the workstation is kept clean, organized, and properly stocked with supplies.
• Cooking Assistance: Assisting with basic cooking techniques, portioning, and plating food according to recipes provided by senior chefs.
• Food Safety: Strictly adhering to food sanitation standards, including temperature checks and proper food storage.
• Inventory Handling: Assisting with receiving, organizing, and storing incoming kitchen supplies.
• Cleaning: Maintaining high cleanliness standards for all tools, equipment, and work areas.