Demi Chef de Partie / Commis I–III
Job Description
We are seeking experienced and motivated kitchen professionals for the positions of Demi Chef de Partie, Commis I, Commis II and Commis III. Responsibilities include completing daily mise en place, preparation and production according to assigned duties; preparing, portioning and cooking ingredients in accordance with approved recipes and standards; following recipe cards, grammage requirements, portion sizes and presentation standards; ensuring that the assigned station is fully prepared, stocked and ready before service; maintaining consistent food quality, taste and presentation; following proper labeling, dating, storage and FIFO/FEFO procedures; maintaining strict food safety, hygiene, allergen and HACCP standards; monitoring product freshness, expiry dates and storage conditions; minimizing wastage and following correct portion and yield controls; promptly reporting shortages, potential 86 items, spoilage and quality concerns; completing required preparation sheets, production sheets, temperature logs and checklists; maintaining a clean, organized and sanitized workstation at all times; following opening, closing and daily cleaning procedures; assisting with receiving, stock organization and inventory counts when required; communicating effectively with senior chefs and other kitchen sections; following the daily duty roster and completing proper shift handovers; supporting other kitchen sections during service when required; handling kitchen equipment correctly and immediately reporting faults or maintenance issues; and following all kitchen standard operating procedures and company operational procedures.
Requirements
- Experience in kitchen operations
- Motivated and professional approach
- Knowledge of mise en place, food preparation and production
- Ability to follow recipes, grammages, portion sizes and presentation standards
- Knowledge of food safety, hygiene, allergen and HACCP standards
- Ability to follow labeling, dating, storage and FIFO/FEFO procedures
- Ability to complete preparation sheets, production sheets, temperature logs and checklists
- Effective communication with senior chefs and other kitchen sections
Benefits
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