Description

Commis 1 Chef – Hot Kitchen Commis 1 with hands-on experience running the hot kitchen section in a fast-paced environment. Responsible for grill, sauté, and sauce stations during service, preparing and cooking dishes to specification while maintaining consistency in taste, portion, and presentation. Key responsibilities: Manage daily mise en place for the hot section and ensure all ingredients are prepped and stocked Cook menu items to standard under pressure, following recipes and plating guidelines Monitor stock levels, rotate stock using FIFO, and minimize waste Maintain strict hygiene and HACCP standards; keep station clean and service-ready Support Chef de Partie and train junior commis on prep techniques and safety procedures Work efficiently during peak service while communicating clearly with the team Focused on speed, consistency, and teamwork with a strong understanding of kitchen workflow and food safety.