Commis Chef – Mexican Cuisine
Key Responsibilities:
Assist in daily preparation and cooking of Mexican cuisine under the guidance of the Sous Chef/Head Chef.
Prepare ingredients, sauces, and condiments according to authentic recipes.
Maintain cleanliness and organization of the kitchen and workstation.
Follow food safety, hygiene, and quality standards.
Ensure timely and efficient plating and presentation of dishes.
Learn and adapt to new cooking techniques and menu changes.
Assist in inventory management and proper storage of ingredients.
Qualifications & Experience:
Education: Diploma in Culinary Arts / Hospitality Management OR ITI / Vocational training in cooking.
Knowledge of Mexican cuisine and culinary techniques is preferred.
Ability to work in a fast-paced kitchen environment.
Strong teamwork, communication, and organizational skills.
Passion for cooking and continuous learning.
0–2 years as a Commis Chef or in a similar culinary role preferred.