Commis 1/2/3 Job

Key responsibilities:

1. Assist in the preparation and production of menu items according to standardized recipes and specifications.
2. Execute basic cooking techniques such as chopping, slicing, dicing, and saut ing under the supervision of senior kitchen staff.
3. Maintain cleanliness and organization of the kitchen workstations, including equipment, tools, and storage areas.
4. Ensure compliance with food safety and sanitation standards at all times, adhering to HACCP guidelines and local health regulations.
5. Assist in inventory management, including stock rotation, storage, and proper labelling of ingredients and supplies.
6. Support the team during busy service periods by expediting orders, garnishing dishes, and ensuring timely delivery to guests.
7. Collaborate with colleagues to contribute ideas for menu development, seasonal specials, and creative presentations.
8. Participate in training sessions and workshops to enhance culinary knowledge and skills.

10