Job Description

• Ingredient Prep: Slicing, chopping, peeling, and portioning fruits, vegetables, and meats. 
• Station Setup & Maintenance: Ensuring workstations are fully stocked, organized, and cleaned before, during, and after service. 
• Assisted Cooking: Executing foundational cooking methods (like blanching, roasting, and searing) under the direction of senior chefs. 
• Stock & Inventory: Rotating ingredients using the FIFO (First-In, First-Out) method, restocking supplies, and disposing of expired items. 
• Safety & Sanitation: Complying strictly with food hygiene regulations (such as HACCP standards) to prevent cross-contamination and ensure workplace safety. 

Job Requirements

• Fundamental Culinary Skills: Basic knife proficiency, heat control, and an understanding of standard recipes.
• Physical Stamina: Ability to stand for long shifts (10+ hours), lift heavy pots, and work in fast-paced, high-pressure environments.
• Adaptability & Work Ethic: Eagerness to learn, willingness to take direction, and a calm demeanor when handling multiple tickets.
• Formal Qualifications: While experience is often the most critical factor, many commis chefs hold a culinary diploma, degree, or formal apprenticeship. 

Skills