Duties and Responsibilities

    To assist in all sections of the kitchen, under supervision of Section Chefs.
    Tasks will include preparing ingredients and commodities in preparation for cooking, as well as cooking.
    Receipt and storage of all provisions, fresh and frozen, in accordance with current food hygiene regulations including correct stock rotation and storage.
    Ensuring that all food is labelled clearly and correctly.
    Checking all menus to ensure foodstuffs required have been received and are prepared on time and to the required standard.
    Cleaning according to the cleaning schedules.
    To provide assistance in the absence of other Section Chefs as instructed by the Head Chef or his Deputy.
    Any other reasonable duties required by the Head Chef.
    Comply with the Grooming and Hygiene standards
    Comply with the rules and regulations

Requirements and Qualification.

    The candidate should have at least 2 years’ experience as a Commis chef
    Should have any culinary certification or relevant certification
    Must be creative and should have an eye for detail
    Should have in depth knowledge of sanitation principles
    Should be willing to learn
    Can follow detailed written or verbal instructions precisely
    Italian restaurant experience is an added advantage