Paterson: Commis Chef

Key Performance Areas: Prepare high-quality mise-en-place according to established recipes and standards Assist in the production of basic menu items under the guidance of the Head Chef Follow all food preparation instructions and recipes with precision Adhere strictly to food safety, hygiene, and health & safety protocols Ensure food is stored in food-safe conditions and at appropriate temperatures Maintain cleanliness and organization in work areas Use proper knife techniques to produce a variety of vegetable cuts Demonstrate knowledge of basic ingredients, herbs, and spices and their appropriate usage Ensure minimal food wastage and follow lodge’s cost control procedures Comply with all security, legal, and safety procedures relevant to food handling Minimum Requirements: Completed cookery traineeship or equivalent certification A formal qualification in Food Safety (e.g., HACCP or equivalent) Minimum of 1 year experience in basic food preparation and mise-en-place Valid food handler health certificate (if applicable) Core Competencies: Proficient in English (spoken and written) Basic knowledge of GAAP POS and MS Excel Understanding of food costing, portioning, and wastage control Reliable, professional, and exhibits sober habits Ability to remain calm and productive under pressure Strong teamwork ethic and positive attitude Basic understanding of Food & Beverage (F&B) service Additional Information: This is a live-in/onsite role , offering a unique opportunity to work in a 5-star hospitality setting Candidates must be willing to work flexible hours, including weekends and holidays A passion for culinary arts and a desire to learn and grow within a high-end kitchen environment is essential