Commis I - Staff Restaurant Kitchen

About the role

We are looking for a Commis I to join our restaurant kitchen team. The successful candidate will support the Sous Chef and other chefs in delivering high‑quality meals while ensuring the kitchen operates efficiently and safely.

Key responsibilities

• Assist the Sous Chef and kitchen staff in daily food preparation according to business requirements.
• Check inventory quality, control stock levels, and ensure proper rotation to minimise waste.
• Maintain hygiene and safety standards in line with HACCP regulations.
• Utilise food surpluses and leftovers responsibly, considering guest numbers and menu popularity.
• Balance cost control with food quality, monitoring waste and implementing recycling practices.
• Introduce and test new market‑oriented products, supporting menu innovation.

Required profile

• Ability to work under the direction of the Sous Chef and collaborate with kitchen teams.
• Attention to detail in food preparation and inventory handling.
• Commitment to maintaining high standards of hygiene and safety.
• Willingness to manage food waste and contribute to sustainable practices.

Required skills

• Knowledge of HACCP food safety standards.
• Food preparation techniques.
• Inventory management and stock rotation.

What we offer

• Competitive remuneration package.
• Ongoing professional learning and development.
• A culture of service excellence and a diverse, inclusive workplace.