Commis/ Line Chef
--Mauritius--
The Commis Chef (Line Chef) is an energetic junior kitchen cook working under the guidance of Chef de Partie or Sous Chef. Your focus is to assist in preparing dishes in line with established recipes and high hotel standards, maintaining clean and safe workspaces, and ensuring efficient kitchen operations. This role offers a great foundation for developing culinary skills in a fast-moving hospitality environment.
Responsibilities
- Prepare ingredients for service, including chopping, seasoning, and mise-en-place setup in line with recipes.
- Cook and assemble menu items (à la carte and buffet) according to standard recipes and portion control guidelines.
- Maintain cleanliness and sanitation at the workstation, following “clean as you go” and HACCP protocols.
- Assist in receiving deliveries, checking stock quality, labelling, and storing food correctly.
- Assist and train kitchen helpers or trainees when assigned, ensuring smooth handovers between shifts.
Must Have
- Minimum of 1–2 years’ experience in a hotel or high-volume kitchen as a commis or line cook.
- Sound understanding of kitchen hygiene practices and HACCP/sanitation standards.
- English language
- Ability to follow instructions precisely, work under pressure, and collaborate as part of a kitchen team.
Nice to have
- Culinary certification or National Certificate in cooking (NC Level 3 or equivalent).
- Familiarity with different cooking stations (e.g. grill, sauté, pastry) and ability to rotate between them.
- Experience using professional kitchen equipment (ovens, fryers, braising pans), portion scales, and food storage systems.