COMMIS | COLD AND HOT KITCHEN

Execute precise mise en place, ensuring all ingredients are prepped and ready for service, from chopping vegetables to portioning proteins.

Master fundamental cooking techniques across both hot and cold stations, including sautéing, grilling, poaching, and preparing delicate cold dishes.

Maintain impeccable hygiene and sanitation standards throughout the kitchen, adhering strictly to food safety regulations.

Assist senior chefs in recipe execution, learning and replicating dishes with consistency and attention to detail.

Monitor food temperatures and quality during preparation and plating, ensuring every dish meets our high standards.

Efficiently manage inventory for your station, communicating needs for ingredients and supplies to prevent shortages.

Contribute to a positive and collaborative kitchen environment, supporting team members during busy service periods.

Follow all kitchen equipment operating procedures safely and correctly to prevent accidents and damage.

Have at least 1-2 years of hands-on experience in a professional kitchen, preferably in both hot and cold sections.

Demonstrate excellent communication and teamwork abilities, thriving in a fast-paced environment.

A positive, resilient attitude and a genuine passion for creating exceptional food experiences.