Commis I Kitchen

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 I 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 Chef de Partie or Demi Chef de Partie 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 your 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 I is typically an entry-level position in the culinary field, often found in restaurants, hotels, or other foodservice establishments. This role is part of the kitchen brigade system, where the Commis I works under the guidance of senior chefs to prepare food, maintain kitchen cleanliness, and assist in various culinary tasks. The position is a great starting point for aspiring chefs to gain experience and learn essential skills in the kitchen.

Here’s a detailed overview of the Commis I role, including responsibilities, skills, and career growth opportunities:

Key Responsibilities

1. Food Preparation:

   • Assisting in the preparation of ingredients for cooking, such as chopping vegetables, marinating meats, or measuring ingredients.
   • Following recipes and ensuring that all food preparation is done according to specific guidelines and standards.
   • Helping in the cooking of various dishes, under the supervision of senior chefs, to ensure quality and consistency.

2. Cooking and Plating:

   • Cooking food items to order in a timely and efficient manner.
   • Assisting with plating dishes beautifully, ensuring presentation standards are met.
   • Maintaining the quality of dishes by following proper cooking techniques and using appropriate cooking equipment.

3. Maintaining Cleanliness:

   • Keeping the kitchen workspace clean and organized at all times, including washing utensils, cutting boards, and cooking tools.
   • Ensuring that food safety and hygiene standards are strictly followed, including sanitizing surfaces, handling food properly, and maintaining clean equipment.

4. Stock Management:

   • Assisting in inventory control, ensuring that ingredients are fresh and properly stored.
   • Reporting any stock shortages or issues with supplies to the kitchen supervisor or manager.
   • Participating in stock rotation, ensuring that older items are used before newer ones to minimize waste.

5. Assisting Senior Chefs:

   • Working closely with senior chefs, such as the Chef de Partie or Sous Chef, and following their instructions to ensure that all tasks are completed properly.
   • Learning new cooking techniques and skills from senior kitchen staff.
   • Providing support during busy service periods, ensuring dishes are prepared and delivered efficiently.

6. Assisting with Menu Preparation:

   • Helping in the preparation of menu items, ensuring that the ingredients are ready for use during service.
   • Participating in the mise en place (setting up the kitchen with necessary ingredients and tools before service begins).

7. Adhering to Health and Safety Standards:

   • Ensuring the kitchen follows health and safety regulations, including food safety standards, proper storage of food, and safe handling of kitchen equipment.
   • Cleaning and sanitizing work areas and utensils according to the standards set by the organization or local regulations.