Commis (Cold Section)

SILK RESTAURANT Canggu; Provinsi Bali; On-site; IDR 44,640,000 - 78,120,000; Full time

Job summary

SILK RESTAURANT Canggu is seeking a capable Commis/Kitchen Helper to support the Cold Kitchen Chef and senior team in daily food preparation. Responsibilities include mise en place according to the production list, preparing salads, dressings, sauces, and other cold items, and ensuring proper storage with FIFO.

You will maintain cleanliness and assist with plating and presentation during service. The role requires basic knife skills, food hygiene knowledge, and the ability to work in a

Qualifications

• Previous experience as a Commis, Kitchen Helper, or similar position preferred.
• Experience in a restaurant, hotel, cafe, or hospitality environment is an advantage.
• Basic knife skills and knowledge of food preparation techniques.
• Basic understanding of food hygiene, sanitation, and safe food handling.
• Willingness to learn and develop skills in cold kitchen operations.
• Able to work in a fast-paced kitchen environment.
• Good teamwork and communication skills.
• Strong attention to cleanliness and detail.

Responsibilities

• Assist the Cold Kitchen Chef and senior kitchen team with daily food preparation.
• Prepare mise en place according to the daily production list and service requirements.
• Assist in preparing salads, cold appetizers, sandwiches, dressings, sauces, dips, garnishes, and other cold kitchen items.
• Wash, peel, cut, portion, and prepare vegetables, fruits, herbs, and other ingredients as instructed.
• Follow recipes, preparation methods, portion sizes, and plating standards accurately.
• Ensure all ingredients are fresh, properly stored, labeled, and rotated using FIFO procedures.
• Assist with the proper handling and storage of perishable ingredients.
• Maintain the cleanliness and organization of the cold kitchen station throughout the shift.
• Clean and sanitize work surfaces, utensils, equipment, refrigerators, and other kitchen areas.
• Follow all food safety, hygiene, sanitation, and HACCP procedures.
• Assist with plating and food presentation during service.
• Ensure food is prepared and delivered according to the required quality and service standards.
• Monitor ingredient usage and inform the Chef or Supervisor when stock is running low.
• Minimize food waste through proper preparation, storage, and portion control.
• Support other kitchen sections when required by the Chef or Supervisor.
• Perform other reasonable kitchen duties assigned by the Chef or management.

Job description

Assist the Cold Kitchen Chef and senior kitchen team with daily food preparation.

Prepare mise en place according to the daily production list and service requirements.

Assist in preparing salads, cold appetizers, sandwiches, dressings, sauces, dips, garnishes, and other cold kitchen items.

Wash, peel, cut, portion, and prepare vegetables, fruits, herbs, and other ingredients as instructed.

Follow recipes, preparation methods, portion sizes, and plating standards accurately.

Ensure all ingredients are fresh, properly stored, labeled, and rotated using FIFO procedures.

Assist with the proper handling and storage of perishable ingredients.

Maintain the cleanliness and organization of the cold kitchen station throughout the shift.

Clean and sanitize work surfaces, utensils, equipment, refrigerators, and other kitchen areas.

Follow all food safety, hygiene, sanitation, and HACCP procedures.

Assist with plating and food presentation during service.

Ensure food is prepared and delivered according to the required quality and service standards.

Monitor ingredient usage and inform the Chef or Supervisor when stock is running low.

Minimize food waste through proper preparation, storage, and portion control.

Support other kitchen sections when required by the Chef or Supervisor.

Perform other reasonable kitchen duties assigned by the Chef or management.

Responsibilities

• Assist the Cold Kitchen Chef and senior kitchen team with daily food preparation.




• Prepare mise en place according to the daily production list and service requirements.




• Assist in preparing salads, cold appetizers, sandwiches, dressings, sauces, dips, garnishes, and other cold kitchen items.




• Wash, peel, cut, portion, and prepare vegetables, fruits, herbs, and other ingredients as instructed.




• Follow recipes, preparation methods, portion sizes, and plating standards accurately.




• Ensure all ingredients are fresh, properly stored, labeled, and rotated using FIFO procedures.




• Assist with the proper handling and storage of perishable ingredients.




• Maintain the cleanliness and organization of the cold kitchen station throughout the shift.




• Clean and sanitize work surfaces, utensils, equipment, refrigerators, and other kitchen areas.




• Follow all food safety, hygiene, sanitation, and HACCP procedures.




• Assist with plating and food presentation during service.




• Ensure food is prepared and delivered according to the required quality and service standards.




• Monitor ingredient usage and inform the Chef or Supervisor when stock is running low.




• Minimize food waste through proper preparation, storage, and portion control.




• Support other kitchen sections when required by the Chef or Supervisor.




• Perform other reasonable kitchen duties assigned by the Chef or management.

Requirements

• Previous experience as a Commis, Kitchen Helper, or similar position is preferred.




• Experience in a restaurant, hotel, café, or hospitality environment is an advantage.




• Basic knowledge of cold food preparation and kitchen operations.




• Basic knife skills and knowledge of food preparation techniques.




• Basic understanding of food hygiene, sanitation, and safe food handling.




• Willingness to learn and develop skills in cold kitchen operations.




• Able to work in a fast-paced kitchen environment.




• Good teamwork and communication skills.




• Strong attention to cleanliness and detail.

• Able to work flexible shifts, weekends, and public holidays when required.




• Culinary education or relevant certification is an advantage.




• A positive attitude, strong work ethic, and willingness to learn are essential.