Commis Chef

Job Description:

To be responsible for the daily basic operation of individual section in the kitchen, implement the kitchen standard procedure, food quality, presentation, counter display and hygiene included.

Essential Duties & Responsibilities:

  • To be responsible for daily section operation in the kitchen
  • To implement kitchen Standard Operating Procedure (S.O.P)
  • Maintaining or raising profit margin budget on food
  • To assist producing menus
  • To follow the food preparation process and other relative activities
  • Comply with sanitation regulations and safety standards
  • To assist fostering an atmosphere of cooperation and respect within the team
  • To implement food quality control on a day to day basis, to maintain all daily, weekly and monthly check sheets.
  • To greet and interact with dining guests when appropriate.

Key Behaviours:

  • NVQ Level 1 & 2 or equivalent
  • Certificate of Level 2 Food Safety, Health and Safety and HACCP
  • Good English
  • A flexible attitude
  • Enthusiastic about food and hospitality industry


  • Good communication skill
  • Team player