COMMIS CHEF

Key Responsibilities:

Strictly enforce Food Safety, Sanitation and HACCP guidelines Manages food storage, inventory tracking, and labels items using the FIFO (First-In, First-Out) method. Maintains strict kitchen sanitation, washing workstations, utensils, and checking fridge temperatures. Monitor portioning and trimmings carefully to reduce food waste and keep production costs aligned with company targets. Monitor production output to meet deadlines and supply requirements for all assigned branches/outlets Receive and inspect incoming raw ingredients for quality and quantity against delivery receipts

Qualifications/Requirements: Qualifications: Culinary Arts graduate or vocational course in Culinary Arts With formal accredited training in HACCP At least 1 year of proven experience in the kitchen/commissary Good communication and leadership skills Knowledge of food safety sanitation, proper food handling, temperature control, and FIFO Benefits:

Remarks: This role will be assigned to the Commissary Department, which currently supplies ten outlets.