Continental Commi - 1 / 2

• Prepare and cook continental dishes according to standard recipes.
• Ensure consistent food quality, taste, and presentation.
• Assist the Chef de Partie and Sous Chef in daily kitchen operations.
• Perform mise en place (preparation of ingredients) before service.
• Maintain cleanliness and hygiene of the work station at all times.
• Follow food safety and HACCP standards.
• Properly store and label food items to maintain freshness.
• Monitor stock levels and inform the senior chef about shortages.
• Minimize food wastage and ensure efficient use of ingredients.
• Operate kitchen equipment safely and report any maintenance issues.
• Support smooth service during breakfast, lunch, and dinner operations.
• Train and guide junior kitchen staff or Commis II/III when required.
• Follow company policies, grooming standards, and kitchen SOPs.
• Work collaboratively with the kitchen team to meet service deadlines.
• Perform any other duties assigned by the Head Chef or Sous Chef.

Key Skills

• Strong knowledge of continental cuisine
• Knife skills and food preparation techniques
• Understanding of food safety and hygiene practices
• Time management and multitasking
• Teamwork and communication
• Ability to work under pressure in a fast-paced kitchen