Introduction
The Commis Chef is an essential entry‑level position in the kitchen brigade of a busy restaurant. Reporting directly to the Chef de Partie, the successful candidate will assist in preparing high‑quality dishes, maintaining strict hygiene standards, and supporting the smooth flow of service during peak dining hours. This role offers a valuable learning platform for individuals who are passionate about culinary arts, eager to develop their cooking techniques, and ready to work in a fast‑paced, team‑oriented environment.
Responsibilities
- Assist senior chefs in preparing mise en place, including chopping, portioning, and organizing ingredients for daily service.
- Execute basic cooking methods such as sautéing, grilling, boiling, and baking under supervision.
- Maintain cleanliness and sanitation of workstations, equipment, and storage areas in accordance with local health regulations.
- Monitor stock levels, label and store food items correctly, and communicate any shortages to the kitchen manager.
- Support plating and garnish of dishes to ensure visual consistency with the restaurant’s standards.
- Collaborate with front‑of‑house staff to ensure timely delivery of orders and address any special dietary requests.
- Participate in daily briefings, taking note of menu changes, special events, and any operational adjustments.
- Work efficiently under pressure during lunch and dinner service, maintaining composure while meeting tight timelines.
- Continuously develop culinary knowledge by observing senior chefs, attending internal training sessions, and experimenting with new recipes.
- Adhere to safety protocols, including proper handling of knives, hot equipment, and hazardous substances.
Requirements
- Minimum education: High School Diploma (SMA/SMK) or equivalent.
- All genders are welcome to apply.
- Prior experience in a kitchen environment is preferred, but motivated beginners with a strong desire to learn are also considered.
- Demonstrated ability to communicate clearly and work collaboratively within a team.
- Honesty, reliability, and a strong sense of responsibility.
- Capability to thrive in high‑pressure situations and meet strict service deadlines.
- Basic cooking skills and a passion for food preparation.
- Flexibility to work Monday through Saturday, 08:00 – 17:00, with occasional overtime during special events.
- Physical stamina to stand for extended periods and lift moderate weights.
Benefits
- Competitive monthly salary with performance‑based incentives.
- Opportunities for professional growth through mentorship and on‑the‑job training.
- Meals provided during shift.
- Health insurance coverage after the probationary period.
- Paid annual leave and public holidays.
- Uniform and kitchen equipment supplied by the employer.
- Friendly and inclusive workplace culture that values diversity.
About Company
Our restaurant is a well‑established dining destination known for blending traditional flavors with contemporary presentation. Located in the heart of the city, we serve a diverse clientele ranging from local families to international tourists. The kitchen operates under a modern, open‑concept layout that encourages collaboration and creativity among its staff. We are committed to sustainable sourcing, culinary excellence, and providing a supportive environment where aspiring chefs can advance their careers while contributing to memorable guest experiences.
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