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Proven experience as a Commis Chef or Demi Chef de Partie in a professional kitchen Good knowledge of basic cooking techniques and kitchen equipment Strong teamwork and communication skills Willingness to learn and take direction from senior chefs Commitment to quality...
About the Role
Food Preparation: Prepare and cook dishes in your assigned section under the guidance of the Chef de Partie or Sous Chef
Station Management: Keep your section organized, stocked, and clean during preparation and service
Quality Standards: Ensure all dishes meet the restaurant’s presentation and quality standards
Teamwork: Work closely with the kitchen team to maintain smooth and efficient operations
Training & Development: Support junior employees (e.g., Commis Chefs) and continue developing your own skills
Hygiene & Safety: Follow all food hygiene, safety, and cleanliness standards
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