Commis Chef

Private Advertiser; Philippines; On-site; PHP 223,000 - 335,000; Full time

Job summary

Private Advertiser is seeking a kitchen team member to support food preparation, station setup, and basic cooking under supervision. You will help keep mise en place ready, assist chefs during service, and ensure cleanliness and proper handling of ingredients in a fast-paced environment.

Ideal candidates have 0–2 years in a commercial kitchen, basic knife skills, and a proactive attitude toward learning. The role emphasizes teamwork, discipline, and adherence to food safety standards in a

Qualifications

• Education: Certificate, diploma, or degree in Culinary Arts, Hospitality, or equivalent work experience.
• Experience: 0–2 years in a commercial kitchen, high-volume restaurant, or hotel environment.
• Technical skills: Basic knife skills, fundamental cooking techniques, ingredient handling, and food sanitation.
• Competencies: Discipline, teamwork, thrive under pressure, stamina, proactive learning attitude.

Responsibilities

• Food Preparation & Station Setup: measure, wash, peel, chop, and portion ingredients; ensure mise en place is complete and stocked; assist chefs in basic prep and plating under supervision.
• Kitchen Operations & Quality Control: follow recipes and portion sizes; practice FIFO to reduce waste; assist with receiving and storing deliveries; notify seniors of low stock or issues.
• Sanitation, Food Safety & Maintenance: keep surfaces and tools clean; follow HACCP guidelines and logging; complete cleaning and closing duties.

Skills

Basic knife skills

Team communication

High-volume kitchen

Proactive attitude toward learning

Education

Culinary Arts or Hospitality certificate/diploma

Job description

Key Responsibilities

Food Preparation & Station Setup

• Accurately measure, wash, peel, chop, and portion raw ingredients (vegetables, proteins, spices, sauces) according to standard recipes and prep lists.

• Ensure section mise en place is 100% complete, fresh, correctly organized, and fully stocked prior to service opening.

• Assist Chefs de Partie in cooking basic menu components, side dishes, marinades, and plating garnishes under direct supervision.

Kitchen Operations & Quality Control

• Follow standard recipe specifications, portion sizes, and presentation standards strictly.

• Practice proper stock management using First-In, First-Out (FIFO) procedures to guarantee ingredient freshness and reduce food wastage.

• Assist with receiving, organizing, and storing daily food deliveries in refrigerators, freezers, and dry store areas.

• Inform senior chefs immediately of low stock, food quality issues, or equipment malfunctions.

Sanitation, Food Safety & Maintenance

• Maintain clean, organized, and sanitary work surfaces, cutting boards, and tools throughout operational shifts.

• Strictly follow food safety, health, hygiene, and HACCP guidelines, including temperature logging and proper labeling/dating.

• Complete daily, weekly, and post-service kitchen cleaning routines, deep-cleaning checklists, and station closing duties.

Qualifications & Requirements

• Education: Certificate, diploma, or degree in Culinary Arts, Hospitality, or equivalent work experience.

• Experience: 0–2 years of experience in a commercial kitchen, high-volume restaurant, or hotel environment.

• Technical Skills: Basic knife skills, familiarity with fundamental cooking techniques, ingredient handling, and food sanitation protocols.

• Competencies: High level of discipline, strong team communication, ability to thrive under high-volume pressure, physical stamina, and a proactive attitude toward learning.