Commis Demi Chef

Responsibilities Kitchen Prep & Production - Prepare mise en place and component items to recipe standards so service runs without delays. - Execute assigned dishes during service, following portioning, timing and plating guidelines precisely. - Work with senior cooks to develop and test daily specials during quieter periods and adapt recipes as directed. - Keep your station clean, restocked and ready for the next service to maintain steady flow. Service & Quality - Deliver consistent plating and portion sizes to meet our presentation and flavour standards on every ticket. - Carry out temperature and taste checks and act on any quality or safety concerns before dishes leave the pass. - Coordinate timing with front-of-house for large orders and special requests to ensure smooth guest service. - Complete pre- and post-service checks and clear handover notes so the next shift can start confidently. Operations & Safety - Follow food safety procedures including correct storage, labelling and stock rotation to reduce waste and risk. - Assist with inventory counts, basic ordering and simple wastage reduction measures to keep staples available. - Report equipment faults promptly and perform basic cleaning or maintenance tasks as instructed by senior staff. - Supervise or support junior commis during busy periods and provide clear, calm direction on service duties. Requirements Qualifications & Experience - Minimum 1 year of kitchen experience in a professional restaurant or hotel, ideally with a la carte service. - Relevant culinary certificate or diploma is preferred but not mandatory if you can show strong hands-on skills. - Previous experience in a professional kitchen is an advantage and will be considered during selection. - Available to work rotating shifts, weekends and public holidays as required by service schedules. Hard Skills & Knowledge - Confident knife skills and comfort with basic techniques such as sautéing, roasting and grilling. - Practical knowledge of food hygiene and handling, with familiarity with HACCP or local food safety practices preferred. - Able to follow written recipes, scale portions and maintain consistent plating under pressure. - Comfort operating commercial kitchen equipment including ovens, grills, fryers and portioning scales. Soft Skills & Qualities - Reliable, punctual and disciplined with a positive attitude during busy services and good attendance. - Clear communicator who takes direction well and coordinates effectively with chefs and front-of-house staff. - Organised with strong time-management and multitasking ability to handle peak service periods. - Physically fit for long standing shifts and able to meet health requirements; valid typhoid vaccination and food handler certificate are required. Compensation & Benefits - Daily hands-on learning and practical skill building across a varied a la carte menu and weekend events. - Station rotation to expand your culinary toolkit with experience in sauces, grill and cold prep. - Exposure to local suppliers and seasonal produce to grow your understanding of sourcing and flavour pairing. - Supportive kitchen culture with mentorship aimed at preparing you for Demi Chef or Chef de Partie roles within 12 to 24 months.