Commi 1 - Colombo 07

Food Preparation: Prepare, cook, and present dishes according to restaurant recipes and quality standards.

Station Management: Maintain mise-en-place, sanitation, and cleanliness of designated work areas.

Inventory Control: Assist with accepting deliveries, managing food stocks, and reducing waste.

Operational Support: Collaborate with the team during busy periods to ensure, efficient, and timely service.

Compliance: Adhere to all health, safety, and food hygiene regulations.

Qualifications & Skills

Experience: Previous experience as a commis chef or in a similar professional kitchen environment is required.

Skills: Strong culinary skills, ability to work under pressure, multitasking abilities, and a strong sense of teamwork.

Knowledge: Understanding of food hygiene standards, such as HACCP.

Education: A culinary diploma or equivalent vocational training is often preferred.

Physical Requirements

Ability to stand for long periods, lift heavy items (up to 50 lbs / 23 kg), and work in a fast-paced, sometimes hot environment.