Commis (Commi 1 / 2 / 3)

Key Responsibilities Carry out basic mise en place: washing, peeling, cutting, chopping and portioning as instructed Assist the section chefs during service and follow recipes and portion standards Keep your workstation clean, organised and sanitised at all times Receive, store and label ingredients correctly, following FIFO and date-labelling Follow food safety and hygiene (HACCP) standards, including correct temperature and storage practices Handle kitchen equipment safely and report any damage or faults Help with cleaning of the kitchen, equipment and storage areas during and after service Reduce wastage by using ingredients carefully Follow instructions from seniors and learn the sections recipes and techniques Support other sections when the kitchen is busy