Commis Chef

Responsibilities:

Mise en Place & Preparation:

• Complete all prep tasks assigned accurately and on time
• Follow prep lists strictly from the Chef de Partie
• Perform basic kitchen prep (cutting, peeling, marinating, portioning, stock prep)
• Label, date, and store ingredients correctly
• Report issues or task completion promptly

Cooking & Kitchen Support:

• Assist in cooking under supervision during service
• Perform basic cooking methods (grilling, frying, boiling, roasting)
• Support pastry, African, cold, and hot kitchen sections as needed
• Assist in plating food according to standards
• Communicate clearly during service

Station Cleanliness & Organisation:

• Maintain a clean, organised workstation throughout shift
• Clean and sanitise tools and surfaces regularly
• Complete end-of-shift cleaning duties properly
• Report equipment faults immediately

Food Safety & HACCP:

• Follow all hygiene and food safety rules (FIFO, temperature control, allergen handling)
• Complete required HACCP records accurately
• Maintain strict personal hygiene and proper uniform
• Report any safety risks immediately

Learning & Development:

• Actively learn cooking techniques and kitchen operations
• Study menu items, ingredients, and preparation methods
• Accept corrections and apply feedback immediately
• Work toward progressing to the Chef de Partie level

Waste & Stock Control:

• Avoid waste through correct portioning and handling
• Use only assigned quantities for prep
• Report shortages or quality issues early

Requirements:

• WAEC/NECO or equivalent
• 0–2 years kitchen experience (internship, training, NYSC, or entry-level kitchen work)
• Basic knife skills and interest in cooking
• Willingness to learn and follow instructions
• Basic cooking and food prep skills
• Cleanliness and organisational discipline
• Ability to work under pressure
• Good communication within the kitchen team
• Punctuality and reliability
• Willingness to work across all kitchen sections
• Physically fit for demanding kitchen work

Preferred:

• Culinary certificate or diploma
• Basic food safety knowledge
• Any hotel or restaurant kitchen exposure
• Interest in African cuisine or pastry

KPIs:

• Timely completion of mise en place
• Hygiene and HACCP compliance
• Accuracy of prep work (cuts, portions, consistency)
• Low waste levels from errors
• Attendance and punctuality
• Skill development progress

Working Conditions:

• Physically demanding kitchen environment
• Rotational shifts (early mornings, nights, weekends, holidays)
• Fast-paced, structured kitchen hierarchy
• Exposure to heat, sharp tools, and an active service environment