Commis 2

Roles and responsibilities

We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.

As a Commis II you are responsible for the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as-

• Support the Demi Chef de Partie or Commis I in the daily operation and work
• Work according to the menu specifications by the Chef de Partie
• Keep work area at all times in hygienic conditions according to the rules set by the hotel
• Control food stock and food cost in his section
• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites
• Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks
• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control
  

Skills

Education, Qualifications & Experiences

You should have a professional kitchen apprenticeship or chefs training course and previous experiences in quality establishments along with good culinary skills. The ability to communicate in English and a proven track of food preparation, presentation and preservation knowledge is an essential.

Knowledge & Competencies

The ideal candidate will be positively spirited and passionate about food and be committed to work together with the service team to deliver an amazing guest experiences every time. You are a very positive, dynamic, creative and dedicated team player with the ability to work in a multicultural environment and under difficult condition while possessing following additional competencies-

Understanding the Job

Taking Responsibility

Desired candidate profile

A Commis II is a vital member of the kitchen team, typically responsible for supporting the kitchen’s operations by assisting senior chefs with food preparation, cooking, and maintaining cleanliness. This role serves as a stepping stone for individuals pursuing a professional culinary career.

Key Responsibilities

1. Food Preparation:
   • Assisting in cutting, chopping, peeling, and portioning ingredients.
   • Preparing simple dishes or garnishes as directed by senior chefs.
2. Cooking Assistance:
   • Following instructions to cook and assemble dishes during service.
   • Monitoring cooking times and temperatures for consistency.
3. Mise en Place:
   • Organizing and setting up workstations for service.
   • Ensuring ingredients and tools are readily available for the team.
4. Hygiene and Cleanliness:
   • Maintaining a clean and organized workspace.
   • Ensuring equipment and utensils are washed and sanitized.
5. Stock Management:
   • Assisting with inventory checks and stock rotation.
   • Reporting shortages or quality concerns to supervisors.
6. Learning and Development:
   • Observing and practicing advanced cooking techniques demonstrated by senior chefs.
   • Participating in training sessions and seeking feedback for improvement.

Essential Skills

1. Basic Culinary Knowledge:
   • Familiarity with basic cooking methods such as frying, boiling, grilling, and baking.
2. Attention to Detail:
   • Ensuring accuracy in measurements and adherence to recipes.
3. Time Management:
   • Balancing tasks efficiently, especially during peak service hours.
4. Teamwork:
   • Collaborating with chefs and kitchen staff to ensure smooth operations.