Job Description

Summary

The Commis Chef, Italian Cuisine supports the culinary team in preparing and presenting authentic Italian dishes while maintaining consistent standards of quality, freshness, and presentation. The role assists with mise en place, section organization, stock rotation, and daily kitchen operations while developing practical knowledge of Italian ingredients and cooking techniques.

Main Duties:

Assist in preparing and presenting Italian dishes according to approved recipes, portion sizes, and presentation standards.
Complete daily mise en place and ensure all ingredients are prepared and available before service.
Support the preparation of pasta, risotto, sauces, antipasti, soups, meat, seafood, vegetables, and other Italian specialities.
Follow the instructions of the Chef de Partie and senior chefs to ensure smooth and efficient section operations.
Maintain consistency in the flavour, texture, temperature, portioning, and presentation of all dishes.
Check the freshness and quality of ingredients before use and report any concerns to the senior culinary team.
Ensure ingredients and prepared items are correctly labelled, dated, stored, and rotated according to established procedures.
Assist in monitoring stock levels and promptly communicate replenishment requirements to the Chef de Partie.
Minimize food waste through careful preparation, correct portioning, and responsible use of ingredients.
Coordinate effectively with other kitchen sections to ensure orders are prepared accurately and delivered on time.
Follow established procedures when preparing dishes for guests with allergies, dietary requirements, or special requests.
Maintain a clean, organized, and hygienic workstation throughout preparation, service, and closing duties.
Comply with all food safety, HACCP, allergen management, sanitation, and personal hygiene requirements.
Use kitchen equipment, knives, utensils, and tools safely and report any damage or maintenance concerns immediately.

Qualifications

Diploma or certificate in Culinary Arts, Professional Cookery, or a related culinary discipline is preferred.
Minimum 1â€2 years of relevant kitchen experience, preferably with exposure to Italian cuisine within a luxury hospitality environment.
Basic knowledge of Italian ingredients, recipes, preparation methods, and cooking techniques.
Practical experience in preparing mise en place, pasta, sauces, antipasti, vegetables, meat, seafood, or other Italian dishes is an advantage.
Good understanding of food safety, HACCP, allergen management, sanitation, and kitchen hygiene standards.
Motivated, organized, and eager to learn, with the ability to follow instructions and work effectively within a fast-paced culinary team.