Commis

Assist in food preparation and service within the assigned kitchen section. Prepare and present dishes according to established recipes and standards. Maintain food quality, portion control, consistency, and presentation standards. Follow food safety, hygiene, HACCP, and kitchen cleanliness requirements. Ensure proper storage, stock rotation (FIFO), and handling of ingredients. Maintain clean, organized, and service-ready workstations at all times. Support inventory control and report shortages, wastage, or quality concerns. Operate kitchen equipment safely and efficiently while minimizing waste. Work collaboratively with team members to ensure smooth kitchen operations. Follow instructions from senior chefs and comply with company policies, health and safety standards, and sustainability initiatives. Secondary school education or above; relevant culinary training is an advantage. Proven experience in a similar role within a professional kitchen environment. Strong knowledge of international cuisines and culinary techniques. Proficient knife skills and a solid understanding of HACCP and food safety standards. Demonstrated leadership skills with the ability to motivate, mentor, and develop team members. Effective communication and interpersonal skills, with the ability to collaborate across all levels. Highly organized with the ability to manage inventory, schedules, and daily kitchen operations efficiently. Strong attention to detail with a focus on quality, cleanliness, and compliance with health and safety standards. Flexible and adaptable, with the ability to work shifts in line with operational demands.