Cooks & Commis

We are seeking dedicated and enthusiastic culinary professionals at the Cook and Commis Chef levels to join our kitchen brigade. You will support the Head Chef and Sous Chef in all aspects of food preparation and service, focusing on maintaining high standards of quality, consistency, and hygiene.

Key Responsibilities

• Mise en Place: Accurately measure, wash, peel, chop, and prepare all meal ingredients as directed by senior chefs.
• Cooking & Plating: Assist in the preparation, cooking, seasoning, and basic plating of dishes during service, ensuring food is served according to specifications and presentation standards.
• Hygiene & Safety: Maintain the cleanliness and organization of all kitchen stations, equipment, and storage areas, adhering strictly to food safety and sanitation regulations.
• Inventory & Stock: Assist with receiving deliveries, taking inventory, and monitoring stock levels, reporting any discrepancies or low stock to the supervisor.

Required Skills & Experience

• Prior experience in a commercial kitchen, preferably within a fine dining or high-volume environment.
• Basic culinary techniques, including proficient knife handling skills.
• Knowledge of food safety and hygiene practices and regulations.
• Ability to work under pressure for long hours in a fast-paced, heated environment.
• Willingness to learn, strong teamwork, and excellent communication with the kitchen team.