Commi 3

Job Title: Prep Cook

Department: Kitchen / Food Production

Reports To: Chef / Sous Chef

Job Summary: Responsible for preparing and organizing ingredients required for daily kitchen operations while maintaining food quality, hygiene, and cleanliness standards.

Key Responsibilities:

Prepare vegetables, meats, sauces, garnishes, and other ingredients as per recipes and chef instructions

Perform cutting, chopping, peeling, marinating, portioning, and basic cooking preparations.

Ensure all ingredients are properly stored, labelled, and dated.

Maintain cleanliness and hygiene of the work station, utensils, and kitchen equipment.

Follow food safety, hygiene, and sanitation standards at all times.

Assist chefs during service and ensure timely availability of prepared ingredients.

Monitor stock levels and inform the chef about shortages or wastage.

Minimize food wastage through proper handling and portion control.

Follow FIFO (First In, First Out) storage practices

Perform any other kitchen duties assigned by the Chef/Sous Chef.

Key Skills:

Basic food preparation and knife skillsKnowledge of food hygiene and safety

Good teamwork and communication

Ability to work in a fast-paced kitchen

Time management and attention to detail