Commis I - Employee Cafeteria

Job Summary

We are seeking a motivated and reliable Commis Chef for our team members cafeteria. In this entry-level culinary role, you will assist senior kitchen staff in preparing, cooking, and presenting high-quality, nutritious meals for team members on a daily basis. The focus is on consistent batch cooking, efficient mise en place, strict adherence to food safety standards, and maintaining a clean, organized kitchen environment to support smooth service during breakfast, lunch, and occasional special events.

Key Responsibilities:

·         Preparing ingredients and cooking a variety of dishes for daily employee menus (including hot meals, salads, sandwiches, soups, international cuisine options, and healthy/grab-and-go items).

·         Perform basic food preparation tasks such as washing, peeling, chopping vegetables and fruits; portioning ingredients; marinating meats; measuring and mixing ingredients accurately according to standardized recipes.

·         Support batch cooking and pre-preparation (mise en place) to ensure all food items are ready for service during peak employee meal periods.

·         Follow portion control guidelines, standardized recipes, and presentation standards to maintain consistency and minimize food waste.

·         Receive, inspect, unpack, and correctly store food deliveries, rotating stock (FIFO method) to ensure freshness and quality.

·         Monitor inventory levels of ingredients and kitchen supplies, report low stock or any quality issues to the supervisor in a timely manner.

·         Maintain exceptional standards of hygiene and sanitation: clean workstations, equipment, and utensils after use; mop spills immediately; follow HACCP and food safety protocols at all times.

·         Assist in plating and garnishing meals under supervision, ensuring attractive presentation for the self-service or counter display.

·         Help with basic cooking tasks on designated sections (e.g., grill, fryer, vegetable/salad prep, or hot line support) as directed and trained.

·         Report any faulty or malfunctioning kitchen equipment to the supervisor immediately.

·         Participate in deep cleaning schedules, including end-of-shift kitchen cleaning and periodic deep cleans.

·         Support special team members events, buffets, or themed meal days when required.

·         Work collaboratively with the kitchen team and other departments to ensure smooth operations and excellent service to team members.