Kitchen Commis

• Assist chefs in preparing ingredients, including washing, peeling, chopping, and portioning, ensuring all mise en place is ready for service. • Maintain a meticulously clean and organized workstation, adhering to strict food safety and hygiene standards at all times. • Execute basic cooking tasks under supervision, such as boiling, frying, and grilling, following recipes and techniques precisely. • Safely operate and clean kitchen equipment, including ovens, grills, mixers, and slicers, reporting any malfunctions immediately. • Possess a foundational understanding of culinary basics and food preparation techniques. • Have a minimum 1 year of experience in a professional kitchen environment. • Hold a relevant culinary certification or diploma (e.g., NVQ Level 1/2, City & Guilds) or be willing to obtain one. • Demonstrate a strong commitment to food safety, HACCP principles, and kitchen hygiene practices.