Commis

• Maintain a high standard of specified work in accordance with the Senior Chef’s instructions
• Prepare, cook and serve food delegated whilst ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times under guidance from a senior chef
• Measure ingredients and size portions accurately
• Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles
• Clean food preparation areas, cooking surfaces, and utensils
• Verify that prepared food meets requirements for quality and quantity
• Stock and restock workstations and display cases
• Monitor stock movement and place timely ordering/ requisition
• Aid in achieving food cost, minimize spoilages kitchen standard and overall objectives
• Carry out daily and weekly procedures, including temperature checks, food labeling/dating and storage
• Remove any hazards and make safe any defects in the kitchen or its equipment and report any problems to a Senior Chef
• Keep high standards of personal hygiene, clean uniform and overall HACCP standards
• Adhere to company procedures in regard to temperature checks, food labeling/ dating, cleaning schedules and hygiene regulations at all times whilst ensuring that all records of such are maintained
• Assist with the acceptance and storage of deliveries and that all relevant company procedures are adhered to
• Maintain understanding of menu planning, importance and implementation of good stock controls/ stock management (FEFO)
• Maintain familiarity with opening and closing procedures of the kitchen and carry them out as rotated
• Keep high standards of cleanliness on section where assigned, also to assist in any job regarding hygiene or cleanliness asked for by a Senior Chef
• Maintain full awareness and adherence of all health and safety/ hygiene control including chemicals used at work regulations
• Maintain full awareness/ knowledge of and ability to act upon any kitchen emergencies
• Maintain overall food safety, sanitation, health, and safety standards in work areas 
• Comply with all company policies and procedures 
• Attend necessary trainings, workshops etc. for self-development

Essential:

• Basic Hospitality or Catering training 
• A foundation degree in Culinary Arts Management
• Basic cooking skills · Knife skills requiring coordination, precision and speed 
• Food preparation skills - basic sauces, salads/ cold starters, hot dishes, pastry, roasting, etc. 
• Good working familiarity with use of kitchen equipment 
• Ability to communicate in English 
• Ability to work under pressure/ remain calm while multi-tasking 
• Ability to work quickly and efficiently · Ability to work with different nationality

Desirable:

• At least two years’ work experience in kitchen setting at a restaurant or hotel
• Versatility in all sections/stations of the kitchen – vegetable, meat, fish, pastry, butchery and so on 
• Attention to details and ability to learn on your feet and absorb lessons and put it into practice right away 
• Ability to develop and maintain stamina and mental toughness to cope with the stress of long working hours/ split shifts and busy service periods
• Ability to keep a zealous attitude for maintaining the cleanliness and safety of kitchen 
• Creative skills and imagination to turn food pieces to desirable food items 
• Develop physical stamina, time management