Captains/Commis

Responsibilities:

Report to the Chef De Partie/ Sous Chef

Assist in the preparation of Section specific dishes in accordance with standard recipes.

Ensuring sufficient mise en place is present to carry out smooth operations

Report to the Chef De Partie/ Sous Chef.

Assist the Chef De Partie of the section in daily operations, and maintaining proper

hygiene.

Perform Daily/weekly/ Monthly cleaning activities as scheduled by the outlet Chef.

Perform month-end inventory under the guidance of the Chef de Partie and Sous

Chef.

Ensure personal grooming and hygiene is maintained at all times whilst on duty.

Requirements:

High school diploma or equivalent; higher certification in culinary arts preferred but

not compulsory.

1-2 years of work experience in a similar role

Good understanding of food, health, and safety regulations

Qualification :

Bachelor degree

Experience: Previous experience in food service as a Captain/Commis in a reputable restaurant or hotel.

Skills: Strong knowledge of food preparation, plating, and presentation; excellent communication and teamwork skills.

Customer Service: Ability to manage guest interactions professionally.

Team Management: Leadership skills to coordinate with kitchen and service staff.

Education: Culinary certification or equivalent experience preferred.

Physical Requirements: Ability to stand for long periods and handle high-pressure environments.

Hygiene Standards: Strict adherence to health and safety regulations.

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