Commis III

We are looking for a motivated and hardworking Commis III to join the kitchen team. The successful candidate will complete assigned daily mise en place, preparation and production tasks on time, and wash, cut, portion, weigh and prepare ingredients according to approved recipes and specifications. The role also includes preparing basic sauces, dressings, dips, garnishes and other assigned food components, while following recipe cards, portion sizes, preparation methods and presentation standards. The role includes setting up, stocking and maintaining a clean and organized workstation before and during service. All food must be correctly labeled, dated, covered and stored using FIFO/FEFO procedures. The candidate must follow food safety, hygiene, allergen and HACCP procedures and check ingredients for quality, freshness and expiry before use. The Commis III must immediately report spoilage, temperature issues, equipment faults, shortages and items at risk of running out; minimize food wastage and correctly record any wastage; complete assigned temperature logs, cleaning checklists, preparation sheets and production sheets; and follow daily and weekly cleaning schedules while properly maintaining equipment and work areas. When required, the candidate will assist with receiving, storing, stock counts and inter-branch transfers; remain at the assigned station unless instructed otherwise by the Chef in charge; support service, plating and other kitchen sections; follow the daily duty roster; complete proper shift handovers; attend training; follow instructions from senior kitchen personnel; and maintain proper grooming, uniform, punctuality and professional conduct at all times.