REQUIREMENTS & QUALIFICATIONS

Experience: 0–2 years in a commercial kitchen, ideally in large-scale production, catering, or meal prep.
Education: Diploma/Certification in Culinary Arts preferred but not mandatory.

Skills:

• Knife handling and basic cooking techniques
• Understanding of hygiene and food safety fundamentals
• Willingness to learn and follow instructions
• Ability to work quickly and precisely under pressure

Language: English (Verbal & Written)

ROLE OVERVIEW

The Commis Chef is a foundational role within the FITT Meals culinary brigade. This individual supports daily food preparation tasks across various sections (hot kitchen, cold kitchen, bakery, etc.) and adheres strictly to hygiene, safety, and quality standards. This is an ideal role for a culinary professional seeking structured training, exposure to large-scale production, and progression opportunities within a dynamic and disciplined kitchen environment.

KEY RESPONSIBILITIES

1. Food Preparation & Execution

• Prepare ingredients (peeling, chopping, marinating, portioning) for mise en place under supervision.
• Follow standard recipes, production plans, and portion guides issued by senior chefs or the planner system.
• Cook simple dishes independently (e.g., rice, pasta, sauces) once trained and approved by your CDP/Sous Chef.
• Assist in plating, packing, and assembling meal components in the cold or hot line as required.

1. Operational Support

• Accurately weigh and measure ingredients as per kitchen SOPs.
• Ensure proper labelling, storage, and handling of ingredients.
• Report any inconsistencies in ingredients, portioning, or recipe execution to the CDP.
• Maintain cleanliness and organization of assigned kitchen areas throughout shifts.

1. Hygiene & Food Safety

• Follow all Food Safety and HACCP standards, including use of gloves, sanitizers, and correct color-coded equipment.
• Participate in mandatory hygiene and SOP training sessions led by FSQMS team or Culinary Management.
• Clean and sanitize workstations, utensils, and storage areas as per schedule.
• Immediately report any food safety concerns, equipment malfunctions, or hazards.

1. Team Collaboration

• Work cooperatively with other commis chefs, kitchen porters, and production staff.
• Support other sections during high-volume periods or when reassigned by the Senior Chef/Production Coordinator.
• Maintain discipline, punctuality, and a respectful attitude with colleagues and supervisors.