Chef / Commis Chef (Continental & Chinese Cuisine)

Key Responsibilities

Food Preparation & Cooking

• Prepare and cook a variety of Continental, Chinese, and other international dishes according to established recipes and standards.
• Assist in menu preparation, plating, and presentation of dishes.
• Ensure consistency in taste, quality, and portion control.
• Support senior chefs in daily kitchen operations.

Learning & Skill Development

• Demonstrate a willingness to learn new recipes, cooking techniques, and cuisines.
• Follow instructions from the Head Chef or Sous Chef and apply feedback for improvement.
• Participate in on-the-job training and skill development sessions.

Kitchen Operations & Support

• Assist in food prep activities such as chopping, marinating, and sauce preparation.
• Ensure proper storage of food items following FIFO (First In, First Out) principles.
• Help with inventory checks and basic stock management.
• Maintain cleanliness and organization of workstations and kitchen equipment.

Food Safety & Hygiene

• Adhere strictly to food safety, hygiene, and sanitation standards.
• Ensure compliance with health and safety regulations at all times.
• Maintain personal hygiene and proper kitchen attire.

Teamwork & Communication

• Work collaboratively with kitchen staff to ensure smooth service operations.
• Communicate effectively with team members during food preparation and service.
• Assist during peak service hours as needed.

Quality Control

• Ensure ingredients used are fresh and meet quality standards.
• Report any issues related to food quality, equipment, or supplies to the supervisor.

Required Qualifications

• Basic culinary training or certification from a recognized institution is an advantage.
• Practical knowledge of Continental and/or Chinese cuisine.
• Willingness to learn and grow in a fast-paced kitchen environment
• Basic understanding of kitchen safety and hygiene practices.

Skills & Competencies

• Passion for cooking and food presentation.
• Ability to follow recipes and instructions accurately.
• Openness to learning new cuisines and techniques.
• Good time management and organizational skills.
• Ability to work under pressure and during busy service periods.
• Team player with a positive attitude.

Preferred Experience

• Experience working in a restaurant, hotel, or catering kitchen.
• Exposure to additional cuisines beyond Continental and Chinese is an advantage.
• Knowledge of basic knife skills and cooking methods.

Career Growth Opportunities

• Opportunity to grow into roles such as Chef de Partie, Sous Chef, or Specialist Cuisine Chef.
• Continuous learning through hands-on training and mentorship.

Location: Osu / Airport

Salary: Attractive