Commis 1 - Culinary

six flags and Aquarabia

Job Description

Roles & Responsibilities

Desired Candidate Profile

Education High school diploma or equivalent is required. A diploma in Culinary Arts or a related field is a plus.

Experience 1-2 years of experience in a professional kitchen or culinary environment.

Skills

• Basic knowledge of food ingredients, food preparation, cooking techniques, and kitchen safety.
• Excellent communication and teamwork skills.
• Ability to work in a fast-paced environment, handling multiple tasks while maintaining attention to detail.
• Familiarity with food safety and hygiene practices.
• Proficient in using kitchen knives for tasks such as chopping, slicing, and dicing, with a focus on safety.
• Ability to manage time efficiently during peak service hours, ensuring timely preparation and delivery of meals.

Languages: Capable to converse English.

Job Responsibilities:

Assist in food preparation by washing, chopping, and portioning ingredients according to the chef's instructions.

Prepare basic dishes such as soups, sauces, salads, and appetizers under the guidance of senior kitchen staff.

Maintain a clean and organized work area, ensuring that all kitchen surfaces, utensils, and equipment are

sanitized and meet hygiene standards.

Follow food safety guidelines for storage, handling, and cooking of food items, ensuring compliance with health

regulations.

Support senior chefs in daily kitchen operations, helping with the preparation of various dishes and assisting in

the cooking process as needed.

Monitor stock levels of ingredients and supplies, notifying senior staff of any shortages or restocking needs.

Assist in plating and garnishing dishes, ensuring that food is presented according to the chef s specifications.

Support with the setup and breakdown and cleaning of kitchen stations, ensure readiness for operation service

times and assist with maintaining our cleanliness standards throughout working areas-including at end of shift.

Participate in kitchen safe practices, including the correct use of heavy commercial kitchen equipment as trained

and the safe handling of all hot, sharp or potentially complicated tools and equipments.

Receive and store away deliveries, ensuring that food items are correctly stored and that food items are suitably

rotated per company SOP to maintain freshness.

Other duties as assigned by senior chefs.