Entry-Level Kitchen Professional

Job Description – Commis II / Commis III / Commis I

Responsibilities :

• Assist the Production team in food preparation and perform related duties in the kitchen.
• Prepare fresh ingredients for cooking according to recipes and menu requirements.
• Carry out tasks assigned by the Sous Chef, Executive Chef, or Chef de Partie in any section of the kitchen, as per standards.
• Cook and present top-quality menu items in a timely manner.
• Test foods to ensure correct preparation, taste, and temperature.
• Safely and responsibly operate kitchen equipment.
• Ensure proper sanitation and cleanliness of kitchen surfaces and storage containers.
• Maintain high standards of personal grooming and hygiene at all times.

Skills and Attitude :

Experience :