Open Positions:
• Demi Chef de Partie (DCDP)
• Commis I
• Commis II
• Commis III
Key Responsibilities:
• Complete daily mise en place, preparation and production according to assigned duties
• Prepare, portion and cook ingredients according to approved recipes and standards
• Follow recipe cards, grammages, portion sizes and presentation standards
• Ensure assigned station is fully prepared, stocked and ready before service
• Maintain consistent food quality, taste and presentation
• Follow proper labeling, dating, storage and FIFO/FEFO procedures
• Maintain strict food safety, hygiene, allergen and HACCP standards
• Monitor product freshness, expiry dates and storage conditions
• Minimize wastage and follow correct portion and yield controls
• Report shortages, potential 86 items, spoilage and quality concerns promptly
• Complete required prep sheets, production sheets, temperature logs and checklists
• Maintain a clean, organized and sanitized workstation at all times
• Follow opening, closing and daily cleaning procedures
• Assist with receiving, stock organization and inventory counts when required
• Communicate effectively with senior chefs and other kitchen sections
• Follow the daily duty roster and complete proper shift handovers
• Support other kitchen sections during service when required
• Handle kitchen equipment correctly and report faults or maintenance issues immediately
• Follow all kitchen SOPs and Company operational procedures