Commis I

Position Overview:

Responsible for executing all cooked-to-order dishes in the hot kitchen section, including meat, poultry, and seafood, ensuring flavor, consistency, and temperature control.

Key Responsibilities:

• Manage all hot preparations during mise-en-place and service.
• Cook proteins, sauces, and garnishes with correct technique and timing.
• Monitor and maintain kitchen equipment (grills, ovens, stoves).
• Ensure food safety and allergen protocols are followed.
• Assist in butchery or sauce production as required.
• Communicate closely with the pass and plating chef.

Qualifications & Skills:

• High proficiency in cooking meats, fish, and sauces.
• Experience with sauté, grill, and oven techniques.
• Speed and consistency during high-pressure service.
• Clear understanding of fine dining plating standards.

Job Type: Full-time

Pay: Php18, Php21,000.00 per month

Benefits:

• Staff meals provided

Work Location: In person