Commis/Cook

Assist in the preparation and cooking of meals according to established recipes and standards.
Prepare and portion ingredients, including vegetables, meats, sauces, garnishes, and other food items.
Assist senior chefs with daily kitchen preparation and food production.
Maintain high standards of food quality, presentation, taste, and consistency.
Ensure proper storage, labelling, and handling of food ingredients.
Maintain cleanliness and hygiene of workstations, kitchen equipment, utensils, and storage areas.
Follow food safety, hygiene, and HACCP standards at all times.
Monitor food supplies and report shortages, spoilage, or wastage to the Chef.
Assist in controlling food costs and minimizing unnecessary wastage.
Ensure food is prepared and served within the required time.
Operate kitchen equipment safely and correctly.
Support the kitchen team during busy service periods, events, and special functions.
Follow instructions from the Head Chef, Sous Chef, or assigned supervisor.
Assist with receiving and checking kitchen supplies where required.
Maintain a clean, organized, and safe working environment.
Perform any other kitchen-related duties assigned by management.

Certificate or Diploma in Food Production, Culinary Arts, Hospitality Management, or a related field.
At least 1–2 years of experience working as a Commis, Cook, Kitchen Assistant, or in a similar hospitality role.
Basic knowledge of food preparation and cooking techniques.
Good understanding of food hygiene and safety standards.
Knowledge of HACCP principles is an added advantage.
Ability to follow recipes, instructions, and standard operating procedures.
Good knife-handling and basic kitchen skills.
Ability to work effectively as part of a team.
Good time management and ability to work under pressure.
Attention to detail and commitment to food quality.
Physically fit and able to work for extended periods in a busy kitchen environment.
Professional, disciplined, reliable, and willing to learn.