Commis Chef – Entry‑Level Kitchen Position

About the role

The Commis Chef will work closely with the Sous Chef to deliver high‑quality food that meets brand standards. This hands‑on position focuses on consistent preparation, presentation, and strict adherence to health, safety, and food‑hygiene regulations.

Key responsibilities

• Prepare menu items following recipes and brand guidelines.
• Report any stock, MEP, or equipment issues to the Chef on duty immediately.
• Maintain safe food‑handling practices in line with HACCP regulations.
• Operate and keep kitchen equipment clean and in good condition.
• Manage venue timings, ensuring areas are cleaned and MEP is ready for the next service.
• Store and rotate goods using FIFO principles.
• Participate in quality checks and stay knowledgeable about ingredients.

Required profile

• Certificate, course or diploma in the hospitality industry.
• Person In Charge (PIC) 2 certification.
• Strong commitment to delivering exceptional quality and service.
• Professional appearance and communication style.

Required skills

• Food preparation techniques.
• HACCP compliance and food‑safety knowledge.
• Operation of kitchen equipment.
• FIFO inventory management.

What we offer

• A friendly, positive work environment.
• Opportunity to work with over 45,000 diverse colleagues.
• Access to the company’s Leadership Model and development programs.
• Being part of a leading regional entertainment and hospitality group.