Commi Chef

Role Overview

As a Commis Chef you work at the heart of daily kitchen production, turning raw ingredients into prepared components that keep the section moving through every service and event. Reporting to the Chef de Partie and Sous Chef, you build the mise en place, follow set recipes and portion standards, and keep your workstation clean, safe and stocked so dishes leave the pass consistently. The role matters because service pace, food quality, hygiene compliance and food cost all depend on the accuracy and discipline of the prep work done before and during service.

Key Responsibilities

• Prepare ingredients and complete assigned mise en place ahead of service, carrying out tasks such as washing, peeling, cutting, weighing and portioning as directed.
• Produce dishes and components using the section's approved recipes, preparation methods and portion sizes, checking with senior staff before deviating from them.
• Support the Chef de Partie during meal service and functions, responding promptly to instructions and keeping the section supplied as orders come through.
• Clean and organise your assigned workstation, tools and equipment throughout the shift and at close-down, returning everything to its designated place.
• Store, label and rotate ingredients correctly, following temperature, date and stock-rotation rules so nothing is used out of sequence or past its safe window.
• Assist with stock checks and report low items, shortages or damaged goods to the supervisor so the section is never caught short mid-service.
• Reduce food waste by preparing to specification, using trimmings appropriately, storing leftovers correctly and avoiding over-production.
• Use kitchen equipment safely, report defects or faults immediately, and maintain basic preparation and production records where required.
• Maintain food-safety, hygiene and sanitation standards at all times, and assist other kitchen sections when directed.

Requirements & Qualifications

• Education: Certificate in Culinary Arts, Food Production, Hospitality or a related field.
• Certification: Basic food-safety or HACCP certification, or recognised culinary training, is an advantage.
• Experience: Suitable for direct entry with the required culinary qualification; hands-on kitchen experience, including placement or industrial training, is an added advantage rather than a prerequisite.
• Technical knowledge: Basic food preparation, mise en place, kitchen hygiene and sanitation, food safety, safe ingredient handling and storage, fundamental cooking techniques, portion control, and the correct use of kitchen equipment and safe work practices.
• Working style: Professional conduct and reliable teamwork, with the willingness to take direction, absorb feedback from senior kitchen staff and apply newly learned techniques and procedures on the job.

Why Join

• Structured on-the-job learning: you develop practical culinary technique and kitchen procedure under the direct guidance of the Chef de Partie and Sous Chef.
• Regular feedback from experienced senior staff, giving you clear standards to work towards as your skills progress.
• Exposure across kitchen sections, broadening your preparation and production experience beyond a single station.
• A genuine entry point into professional kitchen operations, ideal for building a foundation for a career in culinary production.