Commis Chef

Duties & Responsibilities:

  • Work with the executive chef to produce diversified menus in accordance with the restaurant’s policy and vision

  • Come up with new dishes which appeal to the clients, whenever required

  • Produce high quality dishes that follow up the established menu and level up to location’s standards, as well as to clients’ requirements

  • You will minimise food wastage through good kitchen management processes, such as labelling and mis en place par levels etc.

  • Assist in the preparation and cooking of menu items as directed by the Manager

  • Contribute to the development and planning of menus, including future food trends and be passionate about developing new styles of service and concepts in the location.

  • Support Manager with stock taking when required.

  • Carry out the smooth and efficient running of your section as appropriate.

Requirements:

  • Understanding of various cooking methods, ingredients, equipment, and procedures

  • Excellent record of kitchen and staff

  • Accuracy and speed in handling emergency situations and providing solutions

  • Familiar with industry’s best practices

  • line cook: 1 year (Preferred)

Skills:

  • Communication

  • Teamwork Oriented

  • Maintains a Good Energy Level

  • Thorough and Organized

  • Professional

  • Punctual

Schedule:

  • Day shift

  • Monday to Friday

  • Night shift

  • Weekends