PRIME FUNCTION

The Commis Chef is an essential member of the kitchen team, responsible for assisting in the preparation of high-quality dishes according to the standards set by VKD Hospitality Group. This position is an entry-level role designed for individuals with a passion for cooking and a willingness to learn and grow in a professional kitchen environment.

TASKS, DUTIES AND RESPONSIBILITIES

Key Responsibilities:

1. Food Preparation:

   • Assist in the preparation of ingredients for cooking, including chopping, peeling, and marinating.

   • Follow recipes and guidelines provided by senior kitchen staff.

2. Cooking Assistance:

   • Support more experienced chefs in cooking and assembling dishes.

   • Learn and apply basic cooking techniques and methods.

3. Station Maintenance:

   • Keep workstations clean, organized, and properly stocked with ingredients.

   • Assist in the setup and breakdown of kitchen stations.

4. Quality Control:

   • Ensure that all food items meet the established standards of taste, presentation, and portion control.

   • Participate in quality checks and inspections as directed.

5. Learning and Development:

   • Actively engage in training and development opportunities provided by the culinary team.

   • Seek feedback and strive to improve culinary skills.

6. Hygiene and Safety:

   • Adhere to all food safety and hygiene standards.

   • Follow proper sanitation procedures and guidelines.

7. Team Collaboration:

   • Work collaboratively with other kitchen staff to ensure a smooth and efficient workflow.

   • Communicate effectively with colleagues and superiors.

8. Adaptability:

   • Be flexible and willing to assist in various kitchen tasks as needed.

   • Learn and adapt to new recipes, techniques, and kitchen procedures.

Benefits:

• Visa and medical insurance

• Free meals

• Paid Holidays

• Flight ticket allowance to home country after every 2 years of service

• Career Development Opportunities

Career Progression Path:

Your career progression based on performance, expertise and leadership skills includes roles such as Demi Chef de Partie, Chef de Partie, Sous Chef.

Job Performance:

Your performance will be measured periodically (usually during appraisals) against the standards outlined in this job description, including:

• Speed and Efficiency

• Food Safety and Hygiene Compliance

• Ingredient Management

• Team Collaboration

• Learning and Development

• Customer Satisfaction

• Incident Reports

• No. of Written Warnings