Commis Chef

Job purpose: To assist the Sous and Chef de Partie by preparing ingredients, performing basic cooking tasks, and maintaining cleanliness and organization in the kitchen, supporting smooth operations and consistent food quality

Responsibilities:

• Carry out simple cooking and seasoning as instructed;
• Follow HACCP and sanitation rules;
• Organize tools and ingredients;
• Support stock rotation (FIFO), unpack and store deliveries;
• Stand in when needed and rotate around sections;
• Learn cooking techniques;
• Cooperate with kitchen brigade and FOH when needed.

Requirements:

• Basic culinary training preferred (SPM / diploma), although on-the-job training is common;
• Knife handling, basic cooking, ingredient prep, cleanliness, inventory support, recipe adherence, and HACCP;
• 0–3 years in a commercial kitchen; entry-level but familiarity with food prep expected;
• Mandatory: local food hygiene certificate (e.g., Food Handler or HACCP). Optional: culinary foundation courses.

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