Job Description: Commi 1 Continental

Key Responsibilities:

1. Food Preparation:

• Assist in the preparation and cooking of various continental dishes.
• Follow standard recipes and food preparation techniques to ensure consistency in food quality and presentation.
• Ensure all food is prepared according to hygiene and safety regulations.

1. Cooking and Plating:

• Cook continental dishes, often including soups, sauces, meats, pastas, and seafood.
• Plate food to meet presentation standards and ensure that it is visually appealing.
• Ensure that the food maintains the right temperature and quality when served.

1. Kitchen Organization:

• Maintain a clean and organized workstation.
• Ensure proper storage of ingredients and finished products, following food safety standards.
• Assist in inventory control, ensuring ingredients are used before they expire.

1. Assisting Senior Chefs:

• Work closely with the Chef de Partie or Sous Chef and assist in any tasks they delegate.
• Learn and improve skills in continental cooking under their guidance.

1. Cleaning and Maintenance:

• Regularly clean kitchen tools, equipment, and workstations to ensure a hygienic environment.
• Follow health and safety guidelines when handling food, cleaning, and operating kitchen machinery.

1. Stock Management:

• Ensure ingredients and supplies for continental dishes are stocked and ready for use.
• Assist in ordering ingredients as needed, under the guidance of senior kitchen staff.

1. Training and Development:

• Learn and grow under the supervision of senior chefs.
• Participate in on-the-job training and skills development, improving knowledge of continental cuisine and cooking techniques.

Interested, kindly contact on 9209004362