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Commis Chef

Job Brief

The Commis is to assist the DCDP, CDP and Sous Chef in producing quality food, cost effectively. Responsible for mise-en-place

Duties And Responsibilities:

  • Check the fridge and thereafter inform the Chef of the items required for the day
  • Verify Mise En Place and replenish as necessary
  • Prepares all vegetables needed for the day and menus
  • Ensures proper storage of Mise En Place
  • Prepares meals under the supervision of the Chef De Partie
  • Keeps all working environment safe and clean in accordance with ISO 22000
  • Clean all kitchen equipment after use and store in proper place
  • Ensure that proper handing over with the next shift is done before clocking out
  • Prepares food and is responsible for the setup of the buffet / restaurant
  • Responsible to train, assists and coach all trainees
  • Perform any other duties as assigned by Executive Chef
  • Know and follow ISO 22000 standards at all times.
  • Know and follow LQA standards at all times.
  • Any other Duties assigned by the management.

Candidate Requirements:

  • Diploma/Certificate in culinary
  • Must have worked at least one(1) year as a Commis Chef in Hotels and Restaurants or entry level
  • Be fully conversant with all health and safety and hygiene procedures
  • Strongly committed to teamwork and customer service
  • Eye for detail to achieve operational excellence

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