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Commis Chef at KOFISI
Nairobi, Nairobi County, Kenya -
Full Time

Start Date

Immediate

Expiry Date

06 Mar, 26

Salary

0.0

Posted On

06 Dec, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Fine Dining Food Preparation, Buffet-Style Service, Event Catering, Kitchen Cleanliness, Food Preparation, High-Volume Food Production, Cold Kitchen, Hot Kitchen, Pastry, Prep Production, Classical Cooking Techniques, Mise En Place Preparation, Knife Skills, Portion Control, Plate Presentation, Inventory Control

Industry

Description
Minimum of 3 years of hands-on kitchen experience in a hotel or high-volume restaurant environment Demonstrated experience in: Fine dining food preparation Buffet-style service Event catering (weddings, corporate events, and similar functions) Upholding kitchen cleanliness and sanitation standards at all times Assist in daily food preparation and maintain quality standards. Skilled in high-volume food production for events serving up to 300 guests Exposure to and competency in multiple kitchen stations, including: Cold kitchen Hot kitchen Pastry Prep/production stations Requirements Strong foundation in classical cooking techniques and contemporary trends. Proficiency in mise en place preparation for à la carte and banquet menus. Knife skills, portion control, and plate presentation. Familiarity with different cuisines: continental, local, fusion, or themed. Ability to follow standard recipes and SOPs. Understanding of inventory control and stock rotation (FIFO method). Works well under pressure in a fast-paced kitchen environment. Takes direction well and is proactive in supporting senior chefs. Strong communication and interpersonal skills within a multicultural kitchen brigade. Flexible with working hours, including evenings, weekends, and holidays. Able to multitask during peak service and events. Passionate about food and hospitality with a desire to grow in the culinary field.
Responsibilities
The Commis Chef will assist in daily food preparation and maintain quality standards while upholding kitchen cleanliness and sanitation. They will also be involved in high-volume food production for events serving up to 300 guests.