Commi Chef

Overall Purpose:

• To support food preparation and kitchen production under the direction of the Chef de Partie and Sous Chef, while developing practical culinary skills and maintaining required standards of food quality, hygiene, safety and workstation organisation.

Key Responsibilities

• Assist with preparation and production of food under supervision.
• Complete assigned mise en place requirements.
• Follow approved recipes, preparation methods and portion standards.
• Assist the Chef de Partie during meal service and events.
• Clean and organize the assigned workstation and equipment.
• Handle ingredients safely and maintain proper storage and rotation.
• Assist with stock checks and report shortages.
• Minimize food wastage through proper preparation and storage.
• Operate kitchen equipment safely and report defects.
• Maintain food-safety, hygiene and sanitation standards.
• Assist other kitchen sections when directed.
• Maintain basic production and preparation records where required.
• Learn and apply culinary techniques and kitchen procedures.
• Receive guidance and feedback from senior kitchen staff.
• Maintain professional conduct and teamwork within the kitchen.
• Perform any other duties assigned by the Supervisor.

Minimum Qualifications & Experience

Requirement Minimum Requirement

• Academic Qualification Certificate in Culinary Arts, Food Production, Hospitality or a related field.
• Professional Certification Basic food-safety/HACCP certification or recognized culinary training will be an advantage.
• Professional Membership Not applicable.
• Other Knowledge Basic food preparation, mise en place, kitchen hygiene, food safety, ingredient handling, basic cooking techniques, portion control, kitchen equipment and safe work practices.
• Experience Suitable for direct entry with the required culinary qualification; practical kitchen experience will be an added advantage.