Commis Chef

A Commis chef, a junior chef, works under the supervision of a chef de partie or head chef, assisting with food preparation, cooking, and maintaining a clean and organized kitchen environment. Here's a more detailed breakdown of a Commis chef's responsibilities: Key Responsibilities: Food Preparation: working in non halal central kitchen. Preparing ingredients by washing, peeling, chopping, and seasoning. Following recipes and instructions from the chef de partie. Preparing basic sauces, salads, and other dishes. Butchery cutting of meat, chicken and seafood. Hot kitchen preparing and cooking sauces Cooking: Assisting with cooking tasks as directed. Learning and developing cooking skills. Kitchen Operations: Maintaining a clean and organized workspace. Ensuring proper food storage and rotation. Receiving and verifying deliveries. Taking inventory and notifying supervisors when stock is low. Hygiene and Safety: Adhering to food safety and hygiene standards. Disposing of expired or spoiled food items. General Support: Assisting with other kitchen tasks as needed. Learning and understanding kitchen operations. 2.Skills and Qualities: Teamwork: Working effectively with other chefs. Communication: Following instructions and communicating needs clearly. Attention to Detail: Paying close attention to recipes and food preparation techniques. Physical Stamina: Standing and working for extended periods. Willingness to Learn: Open to learning new skills and techniques 3.Additional benefits: Meal allowance Rm8 per day