Line Cook/Demi Chef/Commis - #1209934

This position entails overseeing all kitchen operations during the assigned shift, from food preparation to final production. Responsibilities include ensuring the quality of food served and managing waiting times for service. Additionally, it involves closely following instructions and fulfilling duties assigned by the Chef de Partie/Sous Chef.

• Respect the job duties assigned during the shift.
• Demonstrate a complete understanding of orders from the Chef de Partie/Sous Chef.
• Listen to and understand the recommendations and corrections from the Chef de Partie/Sous Chef.
• Maintain personal hygiene through clean uniforms and grooming.
• Work in a clean environment and adhere to kitchen hygiene standards.
• Report any defects in kitchen equipment.
• Follow the standard operating procedures for goods receiving and storage.
• Strictly adhere to the daily production list when preparing food items.
• Respect the shelf life of all food production and label accordingly according to Standard Operating Procedures.
• Minimize waste of goods through the practice of First In, First Out.
• Follow the cleaning charts to ensure cleaning and maintenance are done accordingly.
• Be able to prepare/cook all food items perfectly according to standard recipes.
• Establish good working relationships with team members

• Minimum culinary certificate or equivalent with at least 2 years of relevant experience.
• Possess a positive attitude towards assigned tasks.
• Eager to learn and grow professionally.
• Ability to effectively apply learned skills and knowledge.
• Demonstrates punctuality and discipline in work habits.