Commis Cook (Paul Pairet – French Cuisine)

Primary Responsibilities: Food Preparation:  Prepare and cook menu items according to established recipes, portioning, and plating standards. Mise en Place:  Ensure all mise en place is completed efficiently and accurately for assigned section. Workstation Management:  Maintain cleanliness and organization of workstations, adhering to hygiene, safety, and sanitation standards. Assistance and Support:  Assist senior chefs in daily kitchen operations and service preparations. Service Execution:  Support the smooth flow of service, particularly during peak periods, by executing assigned tasks with precision and consistency. Cleaning and Maintenance:  Participate in regular cleaning schedules and kitchen deep-cleaning routines. Requirements: Education and Experience:  A Certificate in Culinary Skills or equivalent qualification, with preferably 1 year of experience in a professional kitchen in Western Cuisine. Knowledge, Attitude, and Teamwork:  Basic knowledge of culinary techniques, a positive attitude with a willingness to learn, and the ability to work independently and as part of a team.