Commis Chef

Key Performance Areas:

• Prepare high-quality mise-en-place according to established recipes and standards
• Assist in the production of basic menu items under the guidance of the Head Chef
• Follow all food preparation instructions and recipes with precision
• Adhere strictly to food safety, hygiene, and health & safety protocols
• Ensure food is stored in food-safe conditions and at appropriate temperatures
• Maintain cleanliness and organization in work areas
• Use proper knife techniques to produce a variety of vegetable cuts
• Demonstrate knowledge of basic ingredients, herbs, and spices and their appropriate usage
• Ensure minimal food wastage and follow lodge's cost control procedures
• Comply with all security, legal, and safety procedures relevant to food handling

Minimum Requirements:

• Completed cookery traineeship or equivalent certification
• A formal qualification in Food Safety (e.g., HACCP or equivalent)
• Minimum of 1 year experience in basic food preparation and mise-en-place
• Valid food handler health certificate (if applicable)

Core Competencies:

• Proficient in English (spoken and written)
• Basic knowledge of GAAP POS and MS Excel
• Understanding of food costing, portioning, and wastage control
• Reliable, professional, and exhibits sober habits
• Ability to remain calm and productive under pressure
• Strong teamwork ethic and positive attitude
• Basic understanding of Food & Beverage (F&B) service

Additional Information:

• This is a live-in/onsite role, offering a unique opportunity to work in a 5-star hospitality setting
• Candidates must be willing to work flexible hours, including weekends and holidays
• A passion for culinary arts and a desire to learn and grow within a high-end kitchen environment is essential